Skip navigation

Chicken Vegetable Salad

INGREDIENTS: 3-lb. roasted chicken, about 1 lb. meat after cooking and removing bones
½ cup plain yogurt
4 Tbsp. Maille Dijon Originale mustard
¼ cup heavy cream
as needed, salt and freshly ground pepper
1 ½ cups chicken stock or prepared low-sodium chicken broth
½ cup peeled diced carrots
½ cup peeled diced parsnip
½ cup diced leeks (white and light green parts only) DIRECTIONS:Remove chicken meat from bones. Discard bones and carcass, and dice meat into ½ inch pieces. Refrigerate. In a small bowl, whisk yogurt, mustard and heavy cream together. Season with salt and pepper, and refrigerate. Warm chicken stock over medium-to-low heat. Add carrots, parsnip and leeks. Cook vegetables just until tender, approximately 8-10 minutes. Strain vegetables in a colander and allow to cool. Season with salt and pepper.

Toss chicken, sauce and vegetables together and season with salt and pepper. Refrigerate until ready to serve. SERVINGS:4 servings From:Daniel Boulud, Restaurant Daniel, New York City PHOTO CREDIT:Photo Credit: MAILLE DIJON ORIGINALE MUSTARD