Making Mustard Chicken Salad for the cook out tonight. I think the salt in roasting the chicken plus the salt in the dressing was too much...I added more mayo & mustard, which seems to help a bit. I have not added the cherry tomatoes into it, and they are quite sweet. Will that be enough? Is there anything else I can do to save my salad?
Beside roasted chicken breat, salad also has broccoli, and cherry tomatoes.