In the headnote, Ina says “This salad was a Barefoot Contessa staple for over twenty years.” How’s that for an endorsement?
I’m a huge fan of Garten’s recipes because they work and always turn out delicious. The only down side is that they tend to be high in fat and calories, so I often give them a makeover, lightening them up in ways that don’t diminish their deliciousness.
This is a great example. To make this mustard chicken salad Weight Watchers friendly I substituted much of the mayonnaise with plain nonfat Greek yogurt and went a little heavy on the 0 PointsPlus broccoli and tomatoes.
I opted to make a half batch, since her portions can be too large for our small family, and substituted sherry vinegar for tarragon vinegar and dried tarragon for fresh, since that’s what I had on hand. I also went a little light on the mustard to better accommodate Rod’s taste preferences. It worked. He gave this Barefoot Contessa Mustard Chicken Salad done my way two thumbs up.
Ina Garten’s Mustard Chicken Salad Makeover
Mustard Chicken Salad
Recipe type: Salad, Main
Prep time: 20 mins
Total time: 20 mins
Ina Garten’s Barefoot Contessa Mustard Chicken Salad made lighter with less mayonnaise and more broccoli
Blanch the broccoli by filling a large bowl with ice water and bringing a large pot of salted water to a boil. Add the broccoli florets to the boiling water and cook until crisp tender, 1 minute. Drain and place the broccoli in the ice water to cool. (This stops the cooking, sets the bright green color of the broccoli and makes it much more pleasant to eat.) Drain really really well.
Make the dressing by whisking together the mayonnaise, yogurt, Dijon mustard, whole-grain mustard, sherry vinegar, tarragon and salt and pepper to taste.
Add enough dressing to the warm chopped chicken to moisten it well. Add the broccoli and cherry tomatoes and mix gently to combine. Cover with plastic wrap and refrigerate for a few hours giving the flavors time to develop.
Remove from the refrigerator and allow to come to room temperature before serving.
Sprinkle with additional salt if desired.
Nutrition & Cooking Notes
Nutritional Estimates Per Serving: 192 calories, 7.7 g fat, 6.8 g carbs, 0.7 g fiber, 22.8 g protein and 5 WW PointsPlus Value (5 PPV)