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Triple Mustard Chicken Salad

Natural.Foodie's picture
Ingredients
  Skinless, boneless chicken breasts 8 Pound
  Mayonnaise 2 Cup (32 tbs)
  Mustard 1⁄4 Cup (4 tbs) (Pommery)
  Dijon mustard 1⁄2 Cup (8 tbs) (Extra Sharp)
  Fresh lemon juice 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1 Teaspoon
  Celery ribs 12 Large, peeled and thinly sliced on the diagonal
  Mustard seeds 3⁄4 Cup (12 tbs)
  Extra-virgin olive oil 1⁄4 Cup (4 tbs)
  Watercress 5 Bunch (500 gm), tough stems removed (4 Large Bunch)
Directions

GETTING READY
1) In a large heavy pot, pour in enough cold salted water to cover the chicken by at least 1 inch.
2) Place the pot over moderate heat and bring the water to a simmer.
3) Reduce the heat to low and simmer until the chicken is juicy but no longer pink in the center, about 20 minutes.
4) Remove and cut the chicken into 1-inch dice.

MAKING
5) Use a medium bowl, to add mayonnaise, Pommery and Dijon mustards, lemon juice and salt and pepper. Whisk the ingredients to blend properly.
6) In a large bowl, combine the chicken, celery and mustard mayonnaise. Toss to coat well.
7) Use a medium skillet, to combine the mustard seeds and olive oil.
8) Place over moderate heat to cook by covering and shaking the pan for 1-2 minutes, until the seeds begin to pop, 1 to 2 minutes.
9) Immediately remove from the heat. Continue shaking the pan until the seeds are toasted and fragrant and have stopped popping.
10) Scrape the mustard seeds and oil over the salad and fold to combine.

SERVING
11) Use a large serving bowl or a platter to transfer the salad at the center. Place the watercress along the edge. Serve slightly chilled or at room temperature.

TIPS
Steps 1-4 can be prepared in 1 day advance. Cover and refrigerate to store.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
4

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