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.
Recipe Notes
To make this mustard chicken salad Weight Watchers friendly, I substituted much of the mayonnaise with a combination of light mayonnaise and plain nonfat Greek yogurt and went a little heavy on the 0 SmartPoints broccoli and tomatoes.I opted to make a half batch, since her portions can be too large for our small family.And I substituted sherry vinegar for tarragon vinegar and dried tarragon for fresh, since that's what I had on hand.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Barefoot Contessa Mustard Chicken Salad Made Lighter
Amount Per Serving (1 /4th recipe)
Calories 164Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 13g4%
Fiber 4g16%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.