Mustard Chicken Salad

a cool recipe based on a warm memory

In this week’s episode of food nostalgia and family dinners, I present to you this mustard chicken salad. Of the many dishes my mom used to make growing up, this is one I think about a lot, especially during the summer. She served it cold or just slightly warm, and the tanginess of the mustard felt like it cut through the summer heat.

After craving this dish for a couple of weeks, I finally decided to take a crack at it. I used one of my favorite creamy ingredients, creme fraiche, for a little extra tang and sweetness. I also decided to poach the chicken after marinating it in buttermilk, so that I didn’t have to turn the oven on in this heat.

My in-laws are currently in town from England, and so I made this the first night they were here for an easy dinner. It was a raging success, not just from the adults, but also from Ridley, who ate so much of it that we had minimal leftovers.

While writing this up, I asked my mom where the recipe originated, and she said that she and my grandma had adapted it from somewhere, but she couldn’t remember where. There is apparently a recipe index card at her house, but as they are also visiting us, that will have to be shared at a later date (and then we can compare how close my recipe was!). But after a quick google, it seems like the idea of a “French” chicken salad was popular in the 90s, and was defined by the inclusion of mustard (usually in a vinaigrette), potatoes and green beans (I guess to mimic a niçoise? unclear)

Of course, my grandma is also traveling right now, so I’ll have to follow up with her when she gets back to see if she remembers where the original recipe came from. Until then, enjoy!

for the chicken:

• ¾ c buttermilk

• 2 Tbs dijon mustard

• 1 tsp + 1 tsp kosher salt

• ½ tsp onion powder

• ½ tsp paprika

• 1¾ - 2 lbs boneless skinless chicken thighs

for the sauce:

• 1 c creme fraiche

• 2 Tbs whole grain mustard

• 2 Tbs dijon mustard

• 1½ tsp kosher salt

• 1½ lbs baby potatoes

• ½ lb green beans, trimmed

Put the buttermilk, mustard, salt, onion powder and paprika in a bowl and whisk together well. Place the chicken in a ziplock bag and pour the buttermilk mixture over the top. Close the bag, massage the marinade into the chicken and let sit in the fridge for about 20 minutes to an hour.

While the chicken marinates, whisk together the ingredients for the sauce, then cover and place in the fridge.

Place the potatoes in a medium pot with about 2 tablespoons of salt and cold water and gently bring to a boil. Cook for about 15 minutes, until the potatoes are almost done, then add in the green beans. Cook another 2-3 minutes, until the potatoes are fork tender and the green beans are bright green. Drain and run under cold water to stop them cooking, then cut both the potatoes and green beans into bite sized pieces. Transfer to a bowl and place in the fridge.

Transfer the chicken thighs and as much marinade as you can to the empty pot you just used to cook the vegetables. Add water to cover the chicken, add one more tsp of water, and slowly bring to a low boil. Cook about 20 minutes, until the chicken is cooked through, then drain.

Let the chicken cool, then chop into bite-sized pieces. Combine the chicken, potatoes, green beans and sauce in a large bowl and fold together. You can serve this slightly warm, or chill and serve cold.

While making the salad, keep some of the components separate: save some large pieces of chicken that your little one can grab, some whole green beans, and just halve a couple of potatoes. You can also give them a little bit of sauce on the side to try!

Serve as you would yourself.