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Sun-Dried Tomato Chicken Salad

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“This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Place chicken in shallow baking dish, add chicken stock & white wine.
  3. Bake uncovered in preheated oven for 10 minutes.
  4. Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
  5. Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
  6. When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
  7. Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
  8. In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
  9. Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

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