Mustard Tarragon Chicken

Cut chicken into bite-sized pieces and season with salt and pepper. Sauté in olive oil until cooked through. Put in a large bowl and set aside.

While chicken is cooking, cook broccoli in the microwave until tender. Don’t cook it as long as you normally would–you want it to be just a little crunchy. Then dice tomatoes and add both broccoli and tomatoes to the bowl with the chicken.

For the dressing: Whisk together the mayo, vinegar, mustard, tarragon, salt and pepper. Then add to the chicken mixture. Refrigerate for at least an hour. Serve cold.