Barefoot Contessa Mustard Chicken Salad is a delicious and easy-to-make dish that is perfect for lunch or dinner. This classic recipe, created by Ina Garten, combines tender chicken, tangy mustard, sweet grapes, and crunchy walnuts for a flavorful and satisfying salad. Whether you're a fan of Barefoot Contessa or simply looking for a new and exciting chicken salad recipe, this article will guide you through the process of creating this delectable dish.
Here are our top 8 tried and tested recipes!
CHICKEN SALAD CONTESSA
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
- When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
- Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
- For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
- Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.
BAREFOOT CONTESSA MUSTARD CHICKEN SALAD
Make and share this Barefoot Contessa Mustard Chicken Salad recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
- Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
- For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
CRISPY MUSTARD CHICKEN & FRISEE
Provided by Ina Garten
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.
- Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.
- Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees F. The chicken and potatoes should be done at the same time.
- Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.
- Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified.
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
CRISPY MUSTARD-ROASTED CHICKEN
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
BAREFOOT CHINESE CHICKEN SALAD
Make and share this Barefoot Chinese Chicken Salad recipe from Food.com.
Provided by Miraklegirl
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil.
- Sprinkle liberally with salt and pepper.
- Roast for 35 to 40 minutes, until the chicken is just cooked.
- Set aside until cool enough to handle.
- Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender.
- Plunge into ice water to stop the cooking.
- Drain.
- Cut the peppers into strips about the size of the asparagus pieces.
- Combine the shredded chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
- Add the scallions and sesame seeds and season to taste.
- Serve cold or at room temperature.
BAREFOOT CONTESSA'S CHICKEN SALAD VERONIQUE
I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers".
Provided by Juenessa
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
- Sprinkle generously with salt and pepper.
- Roast for 35 to 40 minutes, until the chicken is cooked through.
- Set aside until cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones.
- Cut the chicken into a 3/4-inch dice.
- Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
MUSTARD CHICKEN SALAD
Why wait for a picnic? Push back your furniture and pull out a blanket and spread it on the floor. Have your kids put on their shorts and sunglasses and then have the whole family sit down and enjoy this chicken salad on paper plates with some lemonade. Ah, life is good! Recipe by Ina Garten - Barefoot Contessa.
Provided by cookiedog
Categories Chicken Breast
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
- Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
- For the dressing, whisk together the mayonnaise, wine, mustards, and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Season with salt to taste. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Nutrition Facts : Calories 633.5, Fat 43.9, SaturatedFat 8.2, Cholesterol 115.7, Sodium 1030.7, Carbohydrate 26.7, Fiber 1.3, Sugar 7.5, Protein 33.5
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh, organic chicken, mayonnaise, and vegetables.
- Don't overcook the chicken. Cook it until it is just cooked through, or it will become dry and tough.
- Let the chicken cool completely before adding it to the salad. This will help to prevent the salad from becoming watery.
- Use a variety of vegetables in your salad. This will add flavor, texture, and nutrients.
- Don't be afraid to experiment with different flavors. Try adding different herbs, spices, or nuts to your salad.
- Make sure to season your salad to taste. This may include adding salt, pepper, garlic powder, or onion powder.
Conclusion:
Barefoot Contessa Mustard Chicken Salad is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its creamy mustard dressing, tender chicken, and crisp vegetables, this salad is sure to be a hit with everyone who tries it.
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