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:
- In a medium saucepan, bring 1 cup chardonnay, water, 1 teaspoon of salt and Italian seasoning to a boil.
- 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°.
- Remove the chicken from the poaching liquid and refrigerate while preparing salad mix.
- In a medium bowl, combine the red onion, tomatoes, 2 tablespoons chardonnay, mayonnaise, lemon juice, parsley, remaining salt, pepper and olives.
- Dice the chicken into ¼ inch pieces and combine with the tomato-olive mixture.
- 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