Champagne Chicken Salad
Elevate your lunch or dinner with this Champagne Chicken Salad, a sophisticated twist on a classic favorite. Tender poached chicken, delicately infused with the effervescence of dry champagne, is combined with crisp mixed greens, sweet red grapes, crunchy toasted almonds, and refreshing celery for a harmonious medley of textures and flavors. A creamy dressing made with Dijon mustard, honey, and fresh tarragon ties it all together, offering a balance of sweetness and tanginess. Perfect for entertaining or a refreshing meal, this salad can be served immediately for a vibrant dish or chilled for a slightly mellower flavor. Ready in just 35 minutes, this recipe is as quick as it is elegant, making it a go-to choice for those who love gourmet flavors with minimal effort. Whether served as a main course or centerpiece at brunch, this Champagne Chicken Salad is sure to impress.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Dry champagne
- 1 cup Water
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 cups Mixed salad greens
- 1 cup Seedless red grapes, halved
- 0.5 cup Sliced almonds, toasted
- 2 stalks Celery, thinly sliced
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 teaspoon Fresh tarragon, minced
Instructions
Place the chicken breasts in a medium saucepan, and pour in the champagne and water until the chicken is just covered. Add salt and pepper.
Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover, and poach for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
Remove the chicken from the poaching liquid and let it cool completely. Once cooled, shred the chicken into bite-sized pieces using two forks or dice it into small pieces.
In a large bowl, combine the shredded chicken with the mixed salad greens, grapes, toasted almonds, and sliced celery.
In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and minced tarragon to make the dressing. Taste and adjust seasoning with additional salt and pepper, if needed.
Pour the dressing over the chicken salad mixture and gently toss to coat everything evenly.
Divide the salad among plates or serve it on a large platter. Garnish with additional almonds or tarragon, if desired.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 47.2 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2360 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
