Mustard Vinaigrette for Chicken Salad

Make this tangy vinaigrette for our Chicken Salad.

  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, July 2003


  • 1 tablespoon grainy mustard
  • 2 tablespoons honey
  • 2 tablespoons white-wine vinegar
  • 1/2 cup extra-virgin olive oil


  1. Place all ingredients in a glass jar; seal tightly. Shake until emulsified. Use immediately, or keep refrigerated in jar up to 1 week. Before using, let come to room temperature, and shake to emulsify.


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