Sun-Dried Tomato Chicken Salad

Submitted by Tinkerbell

"This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 3 boneless skinless chicken breast halves
• 3⁄4 cup chicken stock
• 3⁄4 cup white wine
• 3⁄4 cup sun-dried tomato (not packed in oil)
• 1⁄2 - 3⁄4 cup mayonnaise
• 2 shallots, peeled & finely chopped
• 1⁄2 cup asiago cheese, shredded
• 1⁄3 cup pine nuts
• salt & pepper
• 6 -8 ounces fresh spinach leaves

directions

1. Preheat oven to 350 degrees.
2. Place chicken in shallow baking dish, add chicken stock & white wine.
3. Bake uncovered in preheated oven for 10 minutes.
4. Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
5. Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
6. When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
7. Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
8. In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
9. Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Reviews

[Heather H.]

Yummy! I tried this recipe last night in order to use up leftover turkey. Since the meat was already cooked I warmed up turkey stock (made the night prior) and white wine (sherry) in a pot and added the tomatoes for about 10 minutes. Then I added cut up turkey breast to warm it through. I used a mayo/sour cream mix (full fat for all) at about 3/4 cup. The key is a good cheese (I used Parmigiano-Reggiano since that's what I had). I didn't have the shallots so used green onion. The pine nuts add a nice crunch, could probably use walnuts if that's what you have handy. The dish was really yummy; I served on Boston bib instead of spinach. I'll make this again, it's great for low carb dieters like me. It was good with the turkey and I'm sure will be just as yummy with chicken.

 

[Maito]

Wow! This is some yummy chicken salad. I had left over cooked chicken and was searching for a recipe when I found yours. I omitted the cheese and added 1-2 teaspoons of wine to make up for not cooking with it. I loved the sun dried tomato and pine nuts in this. I also liked that it is light on the mayo (and I used low fat mayo). I realized after I ate it that I forgot to put the shallot in, oh well! This is a keeper.

 

[ncmysteryshopper]

Wonderful Complementary Flavors! We really loved this chicken salad! I used vermouth to cook the chicken and the flavor of the wine was brilliant in the salad. The only thing I would do next time is to decrease the amount of shallots used, but it was just awesome! Good Luck Chef!!!

 

[Manalee]

This was a delicious recipe. I made sandwiches with it using croussaints. It would make a great salad for a bridal or baby shower. Loved the addition of the pine nuts.

 

[Chef Kayce]

Five Stars. This is a great recipe and fairly simple to make. I added a pinch of dried Basil to give it a bit more zip but otherwise, went with it as directed. I served it twice: first time on local artisan multigrain bread with shredded Romaine as a sandwich; and second, was on a bed of Bibb and Boston lettuces with some crusty Italian bread. Both times, the flavor came through beautifully. Recommend this to anyone wanting an elegant and tasty alternative to your usual Chicken Salad.