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Lose the calories, but keep the flavor by poaching the chicken in wine and using peppery arugula.
I love wine and was looking for a way to make tasty chicken salad by reducing the mayonnaise, but not the flavor. I thought about adding Greek yogurt for the mayo, but I’ve been doing that for everything lately.
Instead, I chose to poach the chicken in wine. I knew that a nice pinot grigio or chardonnay would infuse the chicken with a luxurious richness.
For the sauce, I used mayo, Dijon mustard, celery salt, Herbes de Provence and arugula. The celery salt makes up for chopped celery and the arugula gives it a peppery freshness.
This recipe serves one and is less than 300 calories. It can easily be doubled.
- 1 cup white wine
- 4 ozs. chopped chicken
- 1 T. mayonnaise
- ½ tsp. Dijon mustard
- 1/8 tsp. Herbes de Provence
- 1/8 tsp. celery salt
- 2 T. hand torn arugula
- English muffin
Place the wine and chicken in a pot on the stove over medium-high heat. Poach chicken for 5 minutes.
Drain the chicken from the wine and allow to cool.
Add mayo, mustard, spices and arugula to the chicken and mix well.
Load it up onto two slices of bread or a 100-calorie English muffin.
2 comments
Jean says:
May 28, 2012 at 10:25 (UTC -7)
How do you poach chicken for the wine-poached chicken salad?
zestuous says:
May 28, 2012 at 10:51 (UTC -7)
Jean, place the raw chopped chicken in a pot with 1 cup white wine. Cook it over medium high heat for about 5 minutes, until the chicken is cooked through. Drain the chicken and mix in all the other ingredients.