Sonoma Citrus Chicken Salad

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                                          Sonoma Citrus Chicken Salad
Alexander Valley Grille at Chateau Souverain

Serves 8


"The Chateau Souverain Sonoma County Chardonnay offers flavors of white peach from the Alexander Valley, pear from the Russian River Valley and citrus from the Carneros region that blend together beautifully to create a rich and complex Chardonnay.
--Executive Chef MARTIN COURTMAN

Chef's Recipe Notes:
The acidity and seasonings in this recipe pair well with the complex fruit and spiciness of the wine and the sweetness of the dried fruits is balanced with the citrus, which keeps the wine from tasting too strong or bitter.

Martin Courtman
Executive Chef
Alexander Valley Grille at Chateau Souverain
  • 1 whole fryer chicken (about 2 1/2 lbs)
  • 1 cup Chateau Souverain Chardonnay
  • 1 1/2 green apples, peeled, cored and cut into 1/4-inch dice
  • 2/3 cups cranberries
  • 2/3 cups dried apricots,1/4 inch diced
  • 2/3 cups celery, 1/4 inch diced
  • 2/3 cups green onions, thinly sliced
  • 1 lime, zested and juiced (finely chop zest)
  • 1 1/2 lemons, zested and juiced (finely chop zest)
  • 1 1/2 cups mayonnaise
  • 1/2 cup toasted sliced almonds
  • Salt and fresh ground white pepper, to taste


1. To poach the chicken: Place rinsed chicken in a large saucepan, cover with water and Chardonnay (add some aromatics such as a few sprigs of parsley, thyme and a bay leaf if you like). Place on high heat until it comes to a boil (you may have to skim off a little foam that comes to the surface). Turn heat to low and let chicken simmer for 45 minutes until tender. Once the chicken is cooked remove it from the poaching liquid and let it cool in the refrigerator until you are able to handle it. (*See Chef's notes)

2. While you have the chicken poaching, place apple, cranberries, dried apricots, celery and green onions (save a small amount of green onions to place over finished salad) in a large bowl. Add citrus juice and zest, along with mayonnaise, and gently combine ingredients. Season well with salt and pepper.

3. When cool enough to handle, separate chicken meat from the skin and bones. Shred or chop the chicken; you should get about 3 cups of meat. Add chicken to salad base and gently mix together. Refrigerate until ready to serve.
4. Serve on a bed of fresh mixed greens and garnish with toasted sliced almonds and reserved green onions.

*Chef's Notes: Save poaching liquid. Add bones (not skin) back to the poaching liquid, bring back to a boil and simmer for 2-4 hours longer. Strain and use this fortified stock for soups or stews. Stock can be frozen for later use.

Alexander Valley Grill at Chateau
400 Souverain Rd.
Geyserville, CA 95411
(707) 433.3141

••Under $15
Meridian Chardonnay Santa Barbara County 2003, $8
•••Under $30
Bonterra Chardonnay Mendocino County 2003, $15
••••MORE THAN $30
Patz & Hall Chardonnay Russian River Valley Dutton Ranch 2002, $36
Talbot Chardonnay Monterey County Sleepy Hollow Vineyard "Cuvee Cynthia" 2001, $45

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