Served on a bed of spring mix or butter lettuce.

Prep Time:  15 minutes   |    Cook Time:  10 minutes   |    Total Time:  25 minutes   |    Servings:  5

Ingredients:

• 1 cup plus 2 tablespoons  Winking Owl  Chardonnay, divided
• 1 cup water
• 1 ¼ teaspoons  Stonemill  Iodized Salt, divided
• 1 tablespoon  Stonemill  Italian Seasoning
• 8  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  Parsley Flakes
• ¼ teaspoon  Stonemill  Ground Black Pepper
• 1 cup sliced  Tuscan Garden  Large Black Pitted Ripe Olives, drained
• 3 ounces  Little Salad Bar  Spring Mix or Butter Lettuce

Directions:

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