Chicken Broccoli Grape Tomatoe Salad: In Mustard Sauce

Ingredients

Poached Chicken:
4-5 organic chicken breasts, raw (3 lbs)
10 sprigs fresh parsley (may substitute dry but use 1 T)
2 sprigs fresh thyme (may substitute dry but use 1 t)
1 yellow onion (halved)
1 carrot (halfed)
1 stalk celery (halved)
5-6 cups chicken stock or broth

Dressing & Salad:
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
pinch of sugar to taste
1 tablespoon minced fresh tarragon leaves
3/4 cup cherry or grape tomatoes (halved)
2 cups frozen broccoli florets

Directions
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. May strain the stock and reserve or freeze for future use.

Meanwhile, add the broccoli florets to a microwaveable safe bowl. Add water to the the bowl. Do NOT salt (the dressing has lots). Microwave covered for 5-7 minutes until cooked. May bowl in a saucepan if preferred. Drain the water and let florets cool.

For the dressing, whisk together the mayonnaise, red wine vinegar, mustards, pinch of sugar, 1/2 tablespoon salt and 1/4 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. Serve at room temperature on fresh sandwich rolls of choice or alone as a salad.