About This Recipe
If you know anything about me, you know I love mustard. There’s something about the spicy, tangy flavor I have adored since I was a child. So naturally I try to figure out how to put as much mustard as possible into as many recipes as possible. Thus, Mustard Chicken Salad!
Now, while I usually add some mustard to most of my salad dressings, this recipe is different. There is a lot of mustard here. You, of course, could add less. But I won’t. I use honey mustard, creamy mustard salad dressing, Dijon mustard, and grainy mustard. Yum.
The best way, as always, to make sure you have the most tender and moist chicken for this salad is to use a rotisserie chicken. Break the chickens down while it is still hot. It should be just cool enough to handle. Immediately cube the chicken and stir into the dressing so it stays moist.
You can add as many different types of veggies to this salad as you want. I myself favor bell peppers, peas, sliced yellow summer squash, and celery, but you can use zucchini, corn, green onions, or blanched asparagus or green beans.
This salad is great to make and leave in the fridge to be eaten as lunches and dinners for days.
Tips for the best Mustard Chicken Salad:
- Choose the mustard you like best. I like all forms so I use Dijon mustard, honey mustard, and grainy mustard, along with creamy mustard salad dressing.
- Remember that the dressing should be highly flavored since the flavors will be diluted by the mild chicken and pasta and the fresh veggies.
- Lemon juice is essential for bringing out the flavors of the other ingredients.
Why this recipe works:
- Mustard brightens up almost any meat or vegetable. It is perfect with the chicken and pasta and veggies.
Steps
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1
Done
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Bring a large pot of water to a boil. Meanwhile, in a large bowl combine the mayonnaise, yogurt, salad dressing, Dijon mustard, honey mustard, grainy mustard, and lemon juice. |
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2
Done
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Break down the chickens, cube the meat, and add to the dressing. Stir in the bell peppers, squash, and cheese. |
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3
Done
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Put the peas in a colander in the sink. Cook the pasta until al dente, then drain over the peas. |
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4
Done
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Stir the pasta and peas into the salad, cover, and chill before serving. |
