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Trio of mustards spark flavor in chicken salad Special Request • La Bonne Bouchée, a bakery and café in Creve Coeur, accents its food with French flair and flavors.

Trio of mustards spark flavor in chicken salad Special Request • La Bonne Bouchée, a bakery and café in Creve Coeur, accents its food with French flair and flavors.

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"I went to La Bonne Bouchée and had their mustard pecan chicken salad. Just love it. Please provide the recipe so that I can make it at home."

Lisa Lipsitz, Chesterfield

Chef de Cuisine Donald Thurston has been making lunch and dinner at La Bonne Bouchée for five years. "We change the menu quarterly," says Thurston. "The triple mustard-pecan is just one of several chicken salads we make."

Sautéed whole mustard seeds give a surprising, nutty splash of flavor to Thurston's chicken salad.

Although it's often overlooked as an ingredient, mustard can provide an amazing range of flavors, depending on the type and amount added. In addition to yellow and Dijon, prepared mustards may be coarsely ground or smooth and flavored with tomatoes, mushrooms, champagne, horseradish, herbs and other ingredients.


La Bonne Bouchée French Bakery and Café

12344 Olive Boulevard

Creve Coeur



Triple Mustard and Pecan Chicken Salad > La Bonne Bouchée

Yield: 8 servings (about 6 1/2 cups)

2 1/2 pounds skinless, boneless chicken breasts

1 1/2 tablespoons extra-virgin olive oil

1/4 cup mustard seeds

3/4 cup mayonnaise

1 1/2 tablespoons Pommery mustard (see note)

3 tablespoons Dijon mustard

3 tablespoons fresh lemon juice

3/4 teaspoon salt or to taste

3/8 teaspoon freshly ground black pepper

4 ribs celery, diced

3/4 cup chopped pecans

1. Place chicken in a pot; cover with cold water. Bring to a boil over medium-high heat, then reduce heat. Simmer about 10 minutes, until chicken is cooked through. Remove from water and let cool.

2. Add olive oil to a small skillet. Add mustard seeds; cook over moderate heat, shaking pan until seeds begin to pop, 1 to 2 minutes. Remove skillet from heat and continue to shake until seeds are toasted, fragrant and popping has stopped. Let cool.

3. In a small bowl, whisk together mayonnaise, Pommery mustard, Dijon mustard, lemon juice, salt and pepper.

4. Cut chicken into 1/2-inch cubes. In a large bowl, combine chicken, celery and pecans; add mayonnaise mixture, tossing to coat well. Scrape mustard seeds and oil into bowl and toss again. Taste and adjust seasonings.

Note: Pommery mustard, made in Meaux, France, is a grainy mustard traditionally packed in crocks. It can be found in gourmet and specialty stores and online.

Per serving: 436 calories; 32g fat (66 percent calories from fat); 4.5g saturated fat; 86mg cholesterol; 31g protein; 6g carbohydrate; 1g sugar; 2.5g fiber; 596mg sodium; 58mg calcium; 323mg potassium.



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