Sunday, July 20, 2014

Chicken and Artichoke Salad

Jarred artichoke hearts are one of those pantry items that we keep around just for the times when we are in a pinch and need something extra to put in our meal. All we have to do is open the jar, drain the artichoke quarters, and throw them in a pan or toss in a salad! Do you keep them in your pantry too? Today I decided to make a quick and easy (mayo-free) CHICKEN AND ARTICHOKE SALAD WITH LEMON VINAIGRETTE, which makes for both a wonderful lunch or a quick and easy dinner!  Also great for potlucks, picnics or a carry along delicious lunch!


Recipe: Serves 4

  • 2 cup cooked chicken, cut into chunks  Note: This is a great use of that leftover chicken or you can use a cooked organic rotisserie chicken if you are pressed for time.
  • 1 cup bell peppers of your choice; de-seeded and cut into thin strips 
  • 1 12 ounce jar marinated artichoke hearts, drained and quartered
  • 2 scallions, sliced thin, including the crisp part of the green shoot
  • 1 tablespoon chopped fresh parsley
  • 2/3 to a cup of Lemon and Olive Oil Vinaigrette (see recipe below)
  1. Cut everything up and put in a mixing bowl.
  2. Make the dressing (see below), and toss to coat.
 Ingredients for Dressing: ( Lemon and Olive Oil Vinaigrette)
  • 1/4 cup lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon pepper
  • pinch of sea salt
  • 2/3 cup olive oil
  1. Combine the lemon juice, Dijon mustard, garlic, lemon zest and pepper in a bowl; whisk to blend. Slowly add olive oil in a steady stream and whisk until emulsified; set aside. Salt to taste.
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This recipe was shared at: Allergy-Free Wednesday, 
This recipe was shared at : Full Plate Thursday, 

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