Sun-Dried Tomato Chicken Salad – a delicious recipe with chicken, chicken stock, white wine, tomato, mayonnaise, shallots. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
517
kcal
Calories
32
g
Fat
11
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 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), and more.
Yes, Sun-Dried Tomato Chicken Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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