Provencal Chicken Salad

Served on a bed of spring mix or butter lettuce.

Prep Time:  15 minutes   |    Cook Time:  10 minutes   |    Total Time:  25 minutes   |    Servings:  5

Ingredients:

  • 1 cup plus 2 tablespoons  Winking Owl  Chardonnay, divided
  • 1 cup water
  • 1 ¼ teaspoons  Stonemill  Iodized Salt, divided
  • 1 tablespoon  Stonemill  Italian Seasoning
  • 8  Kirkwood  Chicken Tenderloins, thawed and trimmed
  • ¾ cup diced red onion
  • 1 cup halved cherry tomatoes
  • ¼ cup  Burman's  Mayonnaise
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon  Stonemill  Parsley Flakes
  • ¼ teaspoon  Stonemill  Ground Black Pepper
  • 1 cup sliced  Tuscan Garden  Large Black Pitted Ripe Olives, drained
  • 3 ounces  Little Salad Bar  Spring Mix or Butter Lettuce

Directions:

  1. In a medium saucepan, bring 1 cup chardonnay, water, 1 teaspoon of salt and Italian seasoning to a boil.
  2. Add the chicken, bring to a boil. Reduce heat, cover and simmer for 8-10 minutes until the chicken reaches an internal temperature of 165°.
  3. Remove the chicken from the poaching liquid and refrigerate while preparing salad mix.
  4. In a medium bowl, combine the red onion, tomatoes, 2 tablespoons chardonnay, mayonnaise, lemon juice, parsley, remaining salt, pepper and olives.
  5. Dice the chicken into ¼ inch pieces and combine with the tomato-olive mixture.
  6. Make a bed of spring mix or butter lettuce and top with the chicken salad. Serve with a slice of garlic bread.

Recipe courtesy of Chef Michelle, ALDI Test Kitchen