Chicken broccoli salad with mustard-wine dressing

I’m blessed with a superabundance of cooked chicken in the house as a byproduct of all that broth making I keep evangelizing about. So I’ll never pass up another potential new recipe for using some of the excess.

If you aren’t afflicted with this oversupply, the meat off a rotisserie chicken would work. Otherwise, the original recipe called for roasting 2 bone-in, skin-on chicken breasts (rubbed with olive oil and sprinkled with salt and pepper) for 35 to 40 minutes at 350 and then deboning them.

Mustard chicken salad

Adapted from “How Easy Is That?” by Ina Garten

Ingredients

4 cups cooked chicken

2 cups broccoli florets, steamed

¾ cup mayonnaise

1 tablespoon white wine (or tarragon vinegar)

2 tablespoons Dijon mustard

1½ tablespoons grainy mustard

1 tablespoon minced fresh tarragon leaves

1 cup cherry tomatoes, halved

Method

Put chicken and broccoli in a bowl. Mix mayonnaise, wine, mustards and tarragon. Toss dressing with chicken mixture. Fold in tomatoes. Chill at least an hour to let flavors blend.

Rating: This one definitely works. Slightly tempted to try adding lemon zest next time, but definitely a perfectly fine, fast way to get a weekend lunch on the table.

Food oddity of the day: News broke that Oreo cookie fans are now able to customize packages of Oreos online. I was intrigued by this until I visited the site (www.shop.oreo.com if you can't look away) and discovered that it's just the packaging you can personalize, which while OK-ish, isn't quite what I'd envisioned. That naturally led me on a quest to compare Oreo-type recipes online, and inevitably led me to this site where you can order your own customized cookie stamps (http://mycookiestamp.com), which strikes me as a stellar idea. But what to have it say? So many options....