Sun-Dried Tomato Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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.
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