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Thursday, January 14, 2010

Mustard Chicken Salad

I made this tonight and it was excellent. I used Ina Garten's recipe from the food network. I am only going to give you the recipe for the dressing because you can pretty much put anything you want in chicken salad. She just had chicken, broccoli and tomatoes. But I had a fridge full of veggies, so I made a true salad (minus the lettuce) with mine, carrots, celery, onions, tomatoes and chicken. So here is the recipe. The only thing I did differently is I used dried tarragon instead of fresh, because that is all I had.

1 1/2 cup good mayonnaise (I used low fat miracle whip)
2 tbsp white wine
1/4 cup good dijon mustard
3 tbsp whole grain mustard
2 tbsp fresh minced tarragon


For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.