Tuesday, July 20, 2010

Mustard Chicken Salad

As is my wont, I was watching Ina Garten on the Food Network at the weekend - now that the World Cup is over, The Hubs can't whinge and moan about missing a match - so the TV is MINE, ALL MINE!!!  Anyway, Ina was doing her Back To Basics show and making a chicken salad.  As I haven't won the Euromillions and cannot replicate her utterly divine home in its entirety, the best I can do is recreate a version of her Mustard Chicken Salad.  It's very easy to make in larger quantities - just double, quadruple or Octomom the ingredients!

As usual, I did this on a whim & didn't have all of her ingredients, but what I threw together in a bowl tasted pretty amazing anyway...

Mustard Chicken Salad

2 Chicken Breasts - on the bone preferably.  If not, use boneless & read the extra directions
4 tbsp Mayonnaise
1 tbsp White Wine
1 tsp Dijon Mustard
1 tsp Grain Mustard
Salt & Pepper
1 large head of Broccoli,, cut into small florets
Large handful of cherry/baby plum tomatoes, halved
Herbs (she recommends Tarragon, I used Basil & Mint)

If you have chicken breasts on the bone, stick the oven onto 200c/Gas 6, place on a baking tray, season with olive oil, salt & pepper & bake for 35-40 minutes until cooked.  Let cool for at least 30 mins, remove the skin & take off the bone

If you have boneless, skinless chicken breasts, place them in a large pot with hot stock & poach for 15-20 minutes until cooked.  Remove from the liquid & allow to cool.

Now blanch the broccoli in boiling salted water for about 90 seconds.  Remove from the boiling water & place in a bowl of iced water.  This stops the cooking process & keeps the broccoli really green & crisp.  When cold, drain & leave to one side

When the chicken has cooled, chop it into large bite-sized chunks.  Slice your tomatoes.

Mix the mayonnaise & wine in a large bowl - this thins out the mayo into a nice thin sauce.  Add the mustards, seasoning & herbs and mix well.  If you like more mustard, add extra...

Now add the chicken, broccoli and tomatoes and stir well.  Taste for seasoning & adjust it if necessary.  Chill for a while and then serve.

This particular batch ended up in some fresh warmed pitta bread as a sandwich, and while broccoli isn't a run of the mill sandwich filling, it is gorgeous.  Actually I have had broccoli in a panini before, with chicken, cheese & red onion, in Budapest - and it was delicious.

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