Wine Poached Chicken Salad

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

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Ingredients

• 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

Instructions

• 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.
  

The nutrition information is an estimate created using an online nutrition calculator