French Chicken Salad with Cornichons and Mustard Greens

Name: French Chicken Salad with Cornichons and Mustard Greens
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1¼ lb (567 g) boneless, skinless chicken breasts; 4 cups (960 ml) low-sodium chicken broth; 1 bay leaf; ½ tsp (2 g) black peppercorns; 2 fresh thyme sprigs; 2 tbsp (30 g) Dijon mustard; 1½ tbsp (22 ml) red wine vinegar; 1 large shallot, minced; ¼ cup (60 ml) extra-virgin olive oil; sea salt; freshly ground black pepper; 6 cups (180 g) fresh mustard greens, washed, dried, torn into bite-sized pieces; ½ cup (75 g) cornichons (small French pickles), halved lengthwise; 1 tbsp (3 g) fresh tarragon leaves, finely chopped (optional); 1 tbsp (3 g) fresh chervil leaves (or parsley), finely chopped (optional)

From the MyKitchenBank Kitchen

A bright, tangy French-inspired chicken salad combining tender poached chicken with peppery mustard greens, tart cornichons, and crisp shallots, dressed in a silky Dijon mustard vinaigrette. Light enough for lunch yet substantial enough to serve as a main course.

Prep: 20 min
Cook: 20 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 2 cups greens + protein per serving)

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Steps

Before you start

Ensure chicken breasts are at room temperature before poaching for even cooking
Wash and dry the mustard greens thoroughly—they should be completely dry so the dressing coats them
Measure out all ingredients before you begin assembly

1
Poach the Chicken
- Pour the chicken broth into a medium pot and bring to a gentle simmer over medium-high heat.
- Add the bay leaf, black peppercorns, and thyme sprigs.
- Carefully place the chicken breasts in the simmering broth.
- Reduce the heat to medium-low so the broth barely simmers (small bubbles rising slowly to the surface, not a rolling boil).
- Poach for 15–18 minutes until the chicken is cooked through.
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Ready when: Instant-read thermometer inserted into the thickest part of a breast reads 165°F (74°C); no pink remains inside
Tip: Keep the heat low to avoid tough, dry chicken. A vigorous boil will make the meat stringy and absorb too much broth flavor.
2
Cool and Shred Chicken
- Remove the pot from heat and allow the chicken to rest in the broth for 5 minutes.
- Transfer the chicken breasts to a cutting board and let them cool for 2–3 minutes until cool enough to handle.
- Once cooled, use two forks or your hands to shred the chicken into bite-sized pieces (roughly ½-inch size).
- Discard any skin or bones if present.
- Set the shredded chicken aside.
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Ready when: Chicken shreds easily and is warm but cool enough to handle with bare hands
Tip: Shred while the chicken is still slightly warm; it will have better texture than if you wait until completely cold.
3
Make the Mustard Vinaigrette
- In a small bowl, whisk together the Dijon mustard, red wine vinegar, and minced shallot.
- Let sit for 1 minute to soften the shallot.
- Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and creamy.
- Season to taste with sea salt and freshly ground black pepper.
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Ready when: Dressing is creamy, uniform in color, and coats the back of a spoon
Tip: Whisk the oil in slowly to emulsify the dressing; rushing will result in a broken, oily mixture.
4
Combine and Dress
- Place the torn mustard greens in a large serving bowl.
- Add the shredded chicken and halved cornichons.
- If using, sprinkle over the fresh tarragon and chervil.
- Pour the mustard vinaigrette over the entire salad and toss gently but thoroughly until every piece of green and chicken is coated.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: All components are evenly coated with dressing and colors are bright
Tip: Toss gently to avoid bruising the delicate mustard greens. Use a rubber spatula or salad servers to fold rather than vigorously mix.
5
Serve Immediately
- Divide the salad evenly among four plates or serve family-style from the bowl.
- Serve at room temperature or chilled, according to preference.

Good to know

Tips

For extra elegance, arrange the salad on individual plates rather than tossing in a bowl—place a bed of greens, top with chicken, scatter cornichons, and drizzle dressing over all.
To add richness and elegance, top each serving with a soft-boiled egg (cooked 6–7 minutes so the yolk is jammy). This transforms it into a main-course salad worthy of a French bistro.
If mustard greens are tough or very bitter, blanch them in boiling salted water for 2 minutes, then shock in ice water and pat dry before using. This mellows their flavor and softens them slightly.
This salad is best eaten within a few hours of assembly. If you need to make it ahead, keep the components separate and dress just before serving.

Make ahead

Poach and shred the chicken up to 2 days ahead; store in an airtight container in the refrigerator. Prepare the vinaigrette up to 4 hours ahead and keep in a closed jar at room temperature (whisk again before using). Assemble the salad just before serving to keep the greens crisp.

Storage & reheating

Leftovers (if any) keep for 1 day in an airtight container in the refrigerator, though the mustard greens will soften slightly. Do not freeze. Reheat gently in a bowl at room temperature or enjoy cold straight from the fridge.

Substitutions

fresh mustard greens → Arugula or baby spinach. Use the same weight. Arugula has a similar peppery bite; spinach is milder. Both work well with the Dijon dressing.
cornichons (small French pickles) → Diced dill pickle or capers. Use the same amount. Capers are smaller and pack more salt and brine; rinse them if you prefer less intense flavor. Dill pickle will add herbaceous notes.
red wine vinegar → White wine vinegar or Champagne vinegar. Use the same amount. Both are slightly milder and more delicate than red wine vinegar, yielding a lighter dressing.
Dijon mustard → Whole-grain Dijon or French's yellow mustard. Whole-grain adds texture and slight sweetness; yellow mustard is milder. Use the same amount but adjust seasoning to taste.