I made this for lunch today. The recipe can be found here and it’s in the Barefoot Contessa’s How Easy Is That cookbook.
The dressing is a mix of Dijon mustard, whole grain mustard and mayo, vinegar (the recipe called for tarragon vinegar but I used white wine vinegar since that’s what I had), along with the chicken, broccoli, cherry tomatoes and fresh tarragon leaves. We ate it at room temp and we’re looking forward to having the rest for supper tomorrow once the flavours have blended some more.
Paired with a glass of Thirty Bench Riesling. Yum!
And I just noticed but the red of the tomatoes and green of the broccoli make this a festive Christmas dish. 🙂 Bonus.