A delightful chicken salad recipe featuring sun-dried tomatoes, fresh spinach, and a creamy dressing.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Place the chicken breasts in a baking dish and pour the white wine over them.
Use a dish that fits the chicken snugly to keep them moist.
Bake the chicken uncovered in the preheated oven for 20-25 minutes, or until fully cooked.
Check for doneness by ensuring the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it cool slightly before shredding it with two forks.
Shredding while warm makes the process easier.
Chop the sun-dried tomatoes into small pieces.
Use a sharp knife for clean cuts.
In a mixing bowl, combine the mayonnaise, chopped shallot, pine nuts, Asiago cheese, and chopped sun-dried tomatoes.
Mix thoroughly to ensure even distribution of flavors.
Add the shredded chicken to the bowl and mix until well coated.
Fold gently to avoid breaking the chicken pieces.
Serve the chicken salad on a bed of fresh spinach leaves.
Arrange the spinach neatly for a beautiful presentation.
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