By Christie Vanover | Published May 27, 2012 | Last Updated December 28, 2022
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.
Wine Poached Chicken Salad
- 1 cup white wine
- 4 ozs. chopped chicken
- 1 tablespoon mayonnaise
- ½ tsp. Dijon mustard
- ⅛ tsp. Herbes de Provence
- ⅛ tsp. celery salt
- 2 tablespoons 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.
This estimate was created using an online nutrition calculator
How do you poach chicken for the wine-poached chicken salad?
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.