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Chicken Salad with Sauvignon Blanc Vinaigrette

This flavourful salad is a delicious, healthy alternative to a chicken Caesar salad. The delicately tart-sweet flavour of the Sauvignon Blanc vinaigrette brings together the wine-poached chicken, robust Romaine, and savoury Romano cheese beautifully.
Serves: 4
Prep Time: 15 min
Cook Time: 25 min


1 lb bone-in, skinless chicken breasts
1 ½ cup sauvignon blanc white wine
8 in whole grain baguette
1 tbsp olive oil
4 cloves garlic, minced
2 tbsp shallots, minced
3 tbsp lemon juice
1 tsp lemon zest
1 tbsp white wine vinegar
¼ tsp salt
½ tsp black pepper
½ tsp sugar
¼ cup olive oil
12 cups Romaine lettuce
½ cup flat leaf parsley, chopped
¼ cup Romano cheese, grated

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Add white wine to a shallow skillet and slowly bring to a boil on medium low heat. Add chicken breasts, cover and poach approximately 20 minutes over medium low heat or until chicken is cooked through and it reaches an internal temperature of 165°F (74°C). Turn off and allow chicken to cool in juices. Reserve the pan juices.

  2. Remove meat from bone and shred. Set aside.

  3. Turn heat to medium high and boil wine broth until reduced to ¼ cup (60 mL).

  4. Meanwhile make croutons using half of a wholegrain baguette. Slice baguette in half down the centre. Brush both sides with olive oil. Cut into 1 inch (2.5 cm) square cubes. Toss with finely minced garlic. Place on baking sheet and bake at 350°F (175°C) for 10-15 minutes or until golden.

  5. Make the vinaigrette by combining shallots, lemon juice, lemon zest, white wine vinegar, salt, pepper and sugar. Stir in hot wine and allow it to cool then whisk in olive oil.

  6. Tear romaine lettuce into bite size pieces and divide among the 4 dinner plates. Sprinkle with parsley. Top with garlic croutons, shredded chicken and vinaigrette.

  7. Garnish each plate with Romano cheese.

Helpful Tip

150 grams of baguette is ½ of a 16 inch baguette.

Nutrition Info

Per 450 g serving Amount
Protein37 g
Fat21 g
Saturated Fat4 g
Carbohydrate25 g
Fibre5 g
Sugar4 g
Cholesterol60 mg
Sodium340 mg
Per 450 g serving % Daily Value
Vitamin A100
Vitamin C100
Vitamin B642
Vitamin B1219