Sandra Ina Garten Mustard Chicken Salad Recipe is an American cold lunch featuring shredded chicken and sharp Dijon mustard. This quick dish uses fresh lemon juice, whole-grain mustard, and diced celery for a tangy, crunchy finish.
The first time I made this, I used chicken straight from the oven and the mayonnaise melted into an oily puddle. Now I always let the meat go stone cold before mixing the dressing. If you skip the cooling stage, the salad loses that thick, creamy texture that holds everything together.
The lemon juice is doing more work than you’d think. Without that bit of acidity, the mayo and chicken can feel quite heavy on the tongue. I’ve tried a few versions of chicken salad and this one from Ina is the one I keep going back to because the whole-grain mustard adds those little pops of texture.
Ina Garten Mustard Chicken Salad Recipe Ingredients
- 600g (1lb 5oz) cooked chicken breasts, shredded or diced
- 120g (4oz) mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp fresh lemon juice
- 2 celery stalks, diced
- 40g (1.5oz) red onion, finely diced
- 2 tbsp fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper, to taste
How To Make Ina Garten Mustard Chicken Salad Recipe
- Prepare the dressing: Whisk together the mayonnaise, Dijon mustard, whole-grain mustard, lemon juice, salt, and pepper in a large mixing bowl until the mixture is a smooth, pale yellow colour. Make sure you taste the dressing now to see if it needs more pepper before you add the bulky ingredients.
- Mix in chicken and veggies: Add the shredded chicken, diced celery, red onion, and chopped parsley to the bowl. Use a large metal spoon to gently mix the ingredients until every piece of chicken is coated in the mustard dressing.
- Season to taste: Check the flavour one last time and stir in a tiny bit more salt or lemon juice if it tastes flat. Do not overwork the mixture at this point or the chicken will turn into a paste.
- Chill and serve: Cover the bowl with clingfilm and put it in the fridge for at least 30 minutes. Take the salad out just before serving so the dressing stays thick and cold.
Recipe Tips
Use a rotisserie chicken. Picking the meat off a shop-bought roast chicken is the fastest way to get this on the table and the seasoned skin adds an extra layer of saltiness. Make sure you remove all the bones and gristle before dicing the meat.
Dice the onions tiny. Large chunks of raw red onion will overpower the mustard and leave a harsh aftertaste. Cut them into pieces no larger than a grain of rice so they spread evenly through the salad.
Dry the celery well. After washing the stalks, pat them dry with kitchen roll before dicing. Any water left on the vegetables will thin out the mayonnaise and make the salad watery after an hour in the fridge.
Switch the mustard ratios. If you prefer a smoother texture, use three tablespoons of Dijon and skip the whole-grain version entirely. For more heat, add a teaspoon of English mustard to the bowl.
Prepare a day early. This is one of those dishes that tastes better the next day because the onion and parsley have time to infuse into the mayo. Keep it tightly covered so it doesn’t pick up other smells from the fridge.
Keep the chicken chunky. Whether you shred or dice the meat, keep the pieces about 1cm (0.5in) wide. This gives the salad more structure and makes it easier to heap onto crackers or bread.
What To Serve With Mustard Chicken Salad
Serve this salad inside a buttery, toasted croissant or stuffed into a pitta bread with some crisp rocket. It works well as a light lunch alongside a simple green salad or a bowl of salty crisps.
You can also spoon it into hollowed-out tomatoes or large avocado halves for a low-carb option. It makes a great addition to a picnic spread when paired with fresh fruit and some thick slices of sourdough bread.
How To Store Mustard Chicken Salad
Fridge
Keep the salad in an airtight container in the fridge for up to 3 days. Move the mixture back to the cold as soon as you have finished serving to keep the mayonnaise safe.
Reheat
Do not reheat this dish as the mayonnaise will separate and become oily when hot. If it feels too stiff after being in the fridge, stir in a teaspoon of room-temperature water to loosen the dressing.
Freeze
Do not freeze this recipe. The emulsion in the mayonnaise breaks during the freezing and thawing process, which results in a grainy, watery texture that cannot be fixed.
Ina Garten Mustard Chicken Salad Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 345 kcal
- Protein: 29g
- Fat: 23g
- Carbohydrates: 4g
- Sugar: 2g
- Sodium: 450mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but you must drain the liquid thoroughly and pat the meat dry with kitchen roll to prevent a runny dressing.
Swap the mayonnaise for an equal amount of full-fat Greek yogurt and use extra lemon juice to keep the tang.
Yes, this salad is naturally gluten-free, but always check the label on your mustard to make sure no thickeners containing wheat were used.
Ina Garten Mustard Chicken Salad Recipe
Description
A cold, creamy chicken salad packed with the sharp bite of Dijon and whole-grain mustard.
Ingredients
Instructions
- Whisk the mayonnaise, both mustards, lemon juice, salt, and pepper in a large bowl.
- Add the cold chicken, celery, red onion, and parsley to the dressing.
- Stir gently with a spoon until the meat is fully coated in the sauce.
- Season with extra salt or pepper if the flavour needs more depth.
- Cover the bowl and chill in the fridge for 30 minutes before eating.
