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January, for myself & many out there, means it's time to start losing those holiday pounds. As promised, I have some healthy alternatives on the horizon. I am not doing anything as extreme as last January, when I was doing the Goop Detox...man, that thing was torture. But, I am low-carbing it.
This salad is full of flavor & I definitely didn't feel like I was missing out on a thing. I did adapt the original recipe to make it more low-cal...cutting back on the fat & upping the vegetables. I love that it's packed full of veggies & the mustard in the dressing gives it some tang & spice.
It would also make a great weekday lunch. All the components of the salad can be made ahead of time & dressed right before serving.
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Begin by preheating the oven to 400 degrees. Place 2 bone-in chicken breasts halves on a baking sheet. Rub them with 1 tablespoon olive oil & season generously with kosher salt & freshly ground pepper. Roast for 35-40 minutes, or until cooked through. Then, set aside to cool slightly. When the chicken is cool enough to handle, dice it into bite sized pieces & transfer to a bowl.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwkVLTMX7dmhEoL2vp1TRQAmse3pRHbbsErq-DqyC55afTpH6xPnk2jrm5Qbrd-7ABh12JZoMpAjczhmg0PnpUjSiUPKuqM-AZ1nhisMUnpgDipp7_lgAXLSANrZwYVv4KcojUX92RlZO/s400/DSC_0018-1%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayaE3TLNvbRqZYOCbgQVlLmHjfzrOuIchpt3Fdf1OyK8mnOHP27Dab1OE5exuyFkaQvzaFF0d2Wa1EExtia_8V2-e_0Vxjbl_NrTGE48dsMIfrpo2Ap5D-RcWz61u0lzllVyv42H-igXQ/s400/DSC_0139-1%253A341.jpg)
Meanwhile, bring a large pot of salted water to a boil. Blanch 2 cups of broccoli florets for about 1 minute, or until just tender, yet still crisp. Drain & set aside.
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Next, make the dressing. Add 1/2 cup mayonnaise, 1/2 tablespoon whole grain Dijon mustard, 1 tablespoon Dijon mustard,
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& 1 tablespoon tarragon vinegar together in a mixing bowl. Stir to combine. Note: You can substitute white wine, or champagne vinegar if needed.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejwGyLMZjzczPeMvxBUvgHKcHNa0ba9Agsbq1N9veU72Sj-aLomY2c4O4bAFWr3oJAblvrF8FbGKlnjANBzZR6tirD2ecYcI9ltZMRUbtHOA8TJwG8PX2Ics6z-vzKhmkWmUALVBlwpdU/s800/DSC_0032-1%253A710.jpg)
Next...halve 1/2 a pint of cherry tomatoes,
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& chop 2 tablespoons fresh tarragon.
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Add the dressing to the bowl with the chicken & toss to coat. Add the broccoli, tarragon & cherry tomatoes.
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Season with kosher salt & freshly ground pepper {to taste } & toss well. Serve as is, or over a bed of greens.
Mustard Chicken Salad
Adapted from Ina GartenServes 2-3
2 bone-in chicken breast halves
1 tablespoon olive oil
2 cups broccoli florets
1/2 cup mayonnaise
1/2 tablespoon whole grain Dijon mustard
1 tablespoon Dijon mustard
1 tablespoon tarragon vinegar
2 tablespoons chopped fresh tarragon
1/2 pint cherry tomatoes, halved
kosher salt & freshly ground pepper, to taste
Preheat the oven to 400 degrees. Place the chicken breasts on a baking sheet, rub them with the olive oil & season generously with kosher salt & freshly ground pepper. Roast for 35-40 minutes, or until cooked through. Set aside to cool slightly.
Meanwhile, bring a large pot of salted water to a boil. Blanch the broccoli for about 1 minute, or until just tender, yet still crisp. Drain & set aside.
To make the dressing, whisk the mayonnaise, both mustards & the vinegar together in a mixing bowl.
When the chicken is cool enough to handle, dice it into bite sized pieces & transfer to a bowl. Add the dressing & toss to coat. Add the broccoli, tarragon & cherry tomatoes. Season with kosher salt & freshly ground pepper {to taste } & toss well. Serve as is, or over a bed of greens.
Click here for the printable recipe.
11 comments:
Wow, this chicken salad looks wonderful! Whatever you do...don't look at my blog today...it's definitely NOT low carb. :(
I need something this veggie-ful in my life right now. I might need to sub out the mayo for greek yogurt. But otherwise. This sounds like a done deal.
Your salad sounds really healthy and delicious. Love the photos!
Jennifer-Your orzo looks super good though! When I'm back on the carbs, I'm making it!
Joanne-Yogurt would be great in this too! I used LF mayo, but I didn't want to go too diet here :)
I froze my leftover turkey from the holidays. Maybe I will use instead of the chicken. Good way to get the veggies in too.
I have flipped past this recipe in her book many times, and I can't wait to try it! But I might wait till it's a little warmer out-- I'm still in soup mode :)
That looks so good and healthy! And relatively easy to make? I've been looking for a good way to incorporate some more broccoli into my diet!
You make dishes look so mouth-watering. I bookmarked this one immediately...think it'll taste amazing, yum.
This looks like a healthy and delicious way to spice up my lunches!
Love it, as usual! I made your chestnut/apple/leek stuffing for Thanksgiving and it was hands down the best stuff I've ever had! This chicken salad looks equally yummy.
Wow, this looks so good, and I love the two different mustards in there, too!
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