Provencal Chicken Salad

Served on a bed of spring mix or butter lettuce.


  1. In a medium saucepan, bring 1 cup chardonnay, water, 1 teaspoon of salt and Italian seasoning to a boil.
  2. 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°.
  3. Remove the chicken from the poaching liquid and refrigerate while preparing salad mix.
  4. In a medium bowl, combine the red onion, tomatoes, 2 tablespoons chardonnay, mayonnaise, lemon juice, parsley, remaining salt, pepper and olives.
  5. Dice the chicken into ¼ inch pieces and combine with the tomato-olive mixture.
  6. 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


1 cup plus 2 tablespoons Winking Owl Chardonnay, divided

1 cup water

1 ¼ teaspoons Stonemill Essentials Iodized Salt, divided

1 tablespoon Stonemill Essentials Italian Seasoning

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 Essentials Parsley Flakes

¼ teaspoon Stonemill Essentials Ground Black Pepper

1 cup sliced Tuscan Garden Large Black Pitted Ripe Olives, drained

3 ounces Little Salad Bar Spring Mix or Butter Lettuce

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes