Barefoot Contessa Mustard Chicken Salad Recipe Made Lighter
Ina Garten's Barefoot Contessa Mustard Chicken Salad made lighter with less mayonnaise and more broccoli!
Servings: 4
Equipment
Ingredients
- 3 cups small broccoli florets
- 1/4 cup light mayonnaise
- 1/2 cup plain non-fat Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon sherry vinegar
- 2 teaspoons dried tarragon
- Salt and pepper to taste
- 2 cups warm chopped cooked lean chicken (about 1-1/2 breasts)
- 1 cup cherry or grape tomatoes, sliced in half
Instructions
- 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.
Notes
Serving size: 1/4th recipe
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 4 PointsPlus (Old plan) 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 Points 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.
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 4 PointsPlus (Old plan) 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 Points 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.
Nutrition
Serving: 1/4th recipe | Calories: 164kcal | Carbohydrates: 13g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 369mg | Potassium: 570mg | Fiber: 4g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 70mg | Calcium: 96mg | Iron: 2mg