Mediterranean Sun-Dried Tomato Chicken Salad
This vibrant Mediterranean-inspired chicken salad showcases the rich, tangy flavor of sun-dried tomatoes combined with creamy asiago cheese for a delightful taste explosion. The toasted pine nuts add a satisfying crunch, while tender shredded chicken—cooked to perfection in a savory broth—brings a heartiness to the dish. Perfectly served atop a bed of fresh spinach, in a gourmet panini, or as a delightful sandwich on crusty sourdough bread, this versatile recipe is a refined yet easy choice for lunch or dinner. Developed for the RSC#11 contest, it promises to impress your taste buds and elevate your meal with its sophisticated flavors.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless skinless chicken breast halves
3 (uncooked)
chicken stock
3/4 cup (liquid)
white wine
3/4 cup (liquid)
sun-dried tomato (not packed in oil)
3/4 cup (chopped)
mayonnaise
1/2-3/4 cup (to taste)
shallots
2 (peeled and finely chopped)
asiago cheese
1/2 cup (shredded)
pine nuts
1/3 cup (toasted)
salt
to taste
pepper
to taste
fresh spinach leaves
6-8 ounces (washed and dried)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a shallow baking dish, place the chicken breasts and pour in the chicken stock and white wine.
3
Bake the chicken uncovered in the preheated oven for 10 minutes.
4
After 10 minutes, sprinkle the sun-dried tomatoes evenly around the chicken in the baking dish, allowing them to soak in the mixture of wine and broth.
5
Return the baking dish to the oven and continue baking uncovered for an additional 10 to 20 minutes, or until the chicken's juices run clear when pierced.
6
Once fully cooked, remove the chicken from the oven and transfer it to a plate or cutting board. Allow it to cool slightly before shredding the chicken using two forks.
7
Chop the softened sun-dried tomatoes into 1/2 inch pieces.
8
In a medium-sized mixing bowl, combine the mayonnaise, chopped sun-dried tomatoes, a pinch of salt and pepper, toasted pine nuts, finely chopped shallots, and shredded asiago cheese. Mix thoroughly until all ingredients are well incorporated.
9
To serve, create a bed of fresh spinach leaves on each plate and spoon the chicken salad mixture on top, or layer the chicken salad and spinach between two slices of fresh bread for a delicious sandwich.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Sun-Dried Tomato Chicken Salad?
It is a vibrant Mediterranean-inspired dish featuring shredded chicken, tangy sun-dried tomatoes, creamy asiago cheese, and toasted pine nuts.
What are the main ingredients for this chicken salad?
The main ingredients include boneless skinless chicken breast, chicken stock, white wine, sun-dried tomatoes, mayonnaise, shallots, asiago cheese, and pine nuts.
What temperature should the oven be set to for the chicken?
The oven should be preheated to 350°F (175°C) for baking the chicken breasts.
How is the chicken cooked for this recipe?
The chicken is baked in a shallow dish with chicken stock and white wine to keep it tender and savory.
How long does the chicken need to bake in total?
The chicken bakes for an initial 10 minutes, then for another 10 to 20 minutes after adding the sun-dried tomatoes.
When do I add the sun-dried tomatoes to the recipe?
Add the sun-dried tomatoes to the baking dish after the chicken has cooked for the first 10 minutes.
Should I use sun-dried tomatoes packed in oil?
No, this recipe specifically calls for sun-dried tomatoes that are not packed in oil.
What kind of cheese is used in this Mediterranean salad?
The recipe uses 1/2 cup of shredded asiago cheese for a creamy and savory flavor.
What type of nuts are included in the recipe?
The recipe includes 1/3 cup of toasted pine nuts for a satisfying crunch.
How should the chicken be prepared once it is cooked?
Once the chicken has cooled slightly, it should be shredded using two forks.
What greens are recommended for serving this salad?
It is recommended to serve the chicken salad over a bed of fresh spinach leaves.
Can I serve this chicken salad as a sandwich?
Yes, it can be served as a sandwich on crusty sourdough bread or in a gourmet panini.
How do I soften the sun-dried tomatoes?
The sun-dried tomatoes soften by soaking in the chicken stock and wine mixture while baking in the oven.
How much mayonnaise is required?
Use between 1/2 to 3/4 cup of mayonnaise, adjusting to your preferred taste and creaminess.
What kind of onion is used in this recipe?
The recipe uses two peeled and finely chopped shallots for a delicate flavor.
Is the chicken baked covered or uncovered?
The chicken is baked uncovered throughout the entire cooking process.
How do I know when the chicken is fully cooked?
The chicken is done when its juices run clear when pierced with a fork or knife.
What size should the sun-dried tomatoes be chopped into?
After they are softened and baked, chop the sun-dried tomatoes into 1/2 inch pieces.
How many ingredients are in this recipe?
There are 11 ingredients in total, including the spinach base and seasonings.
What was the inspiration or origin for this recipe?
This recipe was developed for the RSC#11 contest to create a sophisticated and flavorful meal.
What ratio of stock and wine is used for baking?
The recipe uses equal parts of chicken stock and white wine, specifically 3/4 cup of each.
Is this recipe suitable for lunch or dinner?
It is a versatile recipe that is described as a refined choice for either lunch or dinner.
What flavor profile does the asiago cheese provide?
The asiago cheese provides a creamy texture and a savory, rich depth to the salad.
Should the pine nuts be raw or cooked?
The pine nuts should be toasted to provide the best crunch and flavor for the salad.
How much chicken breast is needed?
The recipe calls for 3 boneless skinless chicken breast halves.
How do you prepare the spinach?
The spinach should be washed and dried before being used as a bed for the salad.
What seasonings are used for the final mixture?
The salad is seasoned with a pinch of salt and pepper to taste.
How do I mix the salad?
In a medium bowl, combine the mayonnaise, tomatoes, nuts, shallots, cheese, and shredded chicken, mixing until well incorporated.
Can I use chicken broth instead of stock?
The recipe calls for chicken stock, but broth can typically be used as a liquid substitute for baking.
Is the chicken cooked in a deep pot?
No, it is recommended to use a shallow baking dish for the chicken to bake properly in the liquids.