I love the sweet and creamy dressing on this turkey/chicken salad. It keeps for days and works with leftover turkey or chicken.
2 cups leftover turkey or chicken, cut into bite size pieces
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 cup mayonnaise
1 tablespoons dry white wine
3 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1-1/4 tablespoons minced fresh tarragon leaves or 1 teaspoon dried tarragon
1 cup cherry or grape tomatoes, halved
Place the broccoli florets in 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. Drain and dry the broccoli.
For the dressing, whisk together the mayonnaise, wine, both mustards, 1 teaspoon Kosher salt and 1/2 teaspoon pepper. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Stir in the turkey or chicken. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.