Chicken Salad #2

I love chicken salad, but sometimes you want to mix it up. Thanks to the culinary genius, Ina Garten (Barefoot Contessa), we have the perfect alternative!! The extra bonus---it's packed with healthy veggies!! **I have tweaked it a bit**

Ingredients

* 2 whole (4 split) chicken breasts
* Good olive oil
* Salt and freshly ground black pepper
* 2 cups broccoli florets
* about 3/4 cup good mayonnaise (I use low fat)
* 2 tablespoons dry white wine
* 1/4 cup Dijon mustard
* 3 tablespoons whole-grain mustard
* 2 tablespoons minced fresh tarragon leaves
* 1 cup cherry or grape tomatoes, halved

Directions

Chop chicken into small bite size pieces. Saute chicken with olive oil, salt and pepper until cooked through.

Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.

For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. ONLY ADD AS MUCH SAUCE AS YOU WANT. YOU DON'T HAVE TO USE IT ALL!!!