Mustard Chicken Salad

Preheat the oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Dice the chicken into large bit-size pieces.

Meanwhile, fill a large bowl with ice water and bring a large pot of salted water to a boil. Add the broccoli florets to the boiling water and cook for 1 minute only, until crisp-tender. Drain, and place the broccoli into the bowl of ice water until cool. This will stop the cooking and set the bright green color. Drain well.

For the dressing, whisk togetther the mayonnaise, Dijon mustard, whole-grain mustard, vinegar, 1 tbl salt, and 1 ¹⁄₂ tsp pepper. Add enough dressing to the warm chicken to moisten well. Add the tarragon, broccoli and cherry tomatoes and mix gently to combine. Cover with plastic wrap and refigerate for a few hours to allow the flavors to develop. Sprinkle with salt and serve at room temperature.