Mustard Chicken Salad (Thanks Ina!)

I am so excited to be moving into Spring. I have already planted some herbs and I am ready to start again with cooking lighter, Springy type meals. This chicken salad is just the type of lunch/dinner I am talking about. Typically, I am not a fan of chicken salad. Perhaps that is because I imagine it being made from canned chicken....which really really freaks me out. Anyways, oddly enough a few nights ago chicken salad sounded like the perfect dinner. Thankfully, Ina has a great recipe that was a bestseller at her store, Barefoot Contessa, for years. I encourage you to try this easy, simple recipe for any spring or summer lunch or dinner. I have learned from reading cookbook after cookbook that the best way to enhance the flavor of chicken or shrimp or veggies is to roast! So, this chicken salad is made with roasted chicken and is one million times tastier than a poached or canned chicken salad. Good luck! Happy Spring!

Mustard Chicken Salad
adapted from Ina Garten, ingredients/amounts may be altered slightly
Ingredients
2 organic chicken breasts-boneless and skinless, roasted and cubed
3-5 cups broccoli florets, or frozen pieces
1 1/2 cups Best Foods Mayo(I always and only use Best Foods or Hellman's)
1/2 cup Grey Poupon Dijon mustard
1/3 cup Grey Poupon Whole Grain mustard
1 tablespoon red wine vinegar
3 tablespoons fresh tarragon, minced
10 small on the vine tomatoes, cut into quarters
1 regular container of baby romaine, Organics brand available at Vons/Safeway
Olive Oil
Salt
Pepper

Preheat your oven to 350 degrees. Place chicken breasts on sheet pan and sprinkle with salt, pepper and olive oil. Roast for about 30-40 minutes, depending on the size of the chicken breasts. When chicken is finished roasting, set aside on plate to cool. When chicken is cool, cut into 1 inch cubes.

In the meantime, steam the broccoli in colander over a pot of bowling water. When the broccoli is bright green and still firm it is done. Remove and set aside.

In a medium size mixing bowl combine mayo, Dijon, whole grain mustard, red wine vinegar. Mix welll and season to taste with salt and pepper. (about 1-2 teaspoons). Add in the cubed chicken along with tarragon, tomatoes, and broccoli. Serve over bed of baby romaine.