Mustardy Chicken Salad
  • Chicken Salad
  • 2 whole (4 split) chicken breasts, bone-in, skin-on
  • ¾ cups good mayonnaise
  • 1 Tbsp dry white wine
  • 2 Tbsp Dijon mustard
  • 1½ Tbsp whole-grain mustard
  • fine grain sea salt and freshly ground black pepper
  • 1 Tbsp minced fresh parsley leaves
  • ½ - 1 Tbsp minced fresh dill
  • 1 -2 Tbsp capers
  • 1 cup red grapes, quartered
  • Sandwich Fixings
  • 4 slices sandwich bread of choice (gluten-free for a low-FODMAP diet)
  • fresh greens (romaine leaves or sweet greens work well)
  • fresh tomato slices
  • fresh cucumber slices
  1. Roast the chicken
  2. Preheat the oven to 350 degrees F.
  3. Place the chicken breasts on a sheet pan and rub the skin with olive oil.
  4. Sprinkle with salt and pepper.
  5. Roast for 35 to 40 minutes, until the chicken is just cooked.
  6. Set aside until cool enough to handle.
  7. Remove the meat from the bones, discard the skin, and dice the chicken into bite-size pieces
  8. Dressing
  9. For the dressing, whisk together the mayo, wine, both mustards, parsley, dill, and a strong pinch of sea salt and a grind of pepper
  10. Chicken Salad
  11. Add enough dressing to the warm chicken to moisten well.
  12. Taste and adjust seasoning if needed.
  13. Add the capers and grapes, mixing gently to combine. (It’s best if you’re able to refrigerate the chicken salad for a few hours in order for the flavors to blend)
  14. Store in an airtight glass container in the fridge, use within three days
  15. Build your sandwich
  16. Divide the chicken salad evenly between the four slices of bread and spread to cover.
  17. Layer the cucumber, tomato, and greens on two of the slices, and top with the remaining two.
  18. Slice in half and enjoy right away.
Recipe by Veggies By Candlelight at