Springtime Chicken and Artichoke Salad
Springtime Chicken and Artichoke Salad is one of our favorite main dish dinner salads. I start this spring salad by roasting chicken breasts and frozen artichoke hearts. Then, I toss the artichokes and chicken with mozzarella, prosciutto, cucumbers, onions, and tomatoes. Finally, I add baby lettuce and toss everything with a balsamic vinaigrette. We like this spring salad for several reasons. First of all, I like that this spring salad is a nutritious, vegetable-filled meal. Secondly, I like that I can make this salad ahead of time. That makes it perfect for busy days. And, lastly, we all love the tender chicken, the sweet vegetables, and the tangy vinaigrette.
The Equipment I Used
- A Mandolin- This is entirely optional. But I used it to thinly slice my vegetables.
- A Small Jar- I like to shake my dressings up in a jar.
THE INGREDIENTS NEEDED FOR SPRINGTIME CHICKEN AND ARTICHOKE SALAD
- Chicken- I used breasts on the bone with the skin. I save the skin and bones to use for chicken stock. I always use Bell and Evans chicken.
- Fresh herbs- Fresh herbs adds great flavor to this dish.
- Prosciutto- I used prosciutto to add extra flavor.
- Baby Lettuce- I used baby lettuce for this salad.
- Tomatoes- I used cherry tomatoes, but you could also use plum tomatoes.
- Oil- Use a good quality extra virgin olive oil.
- Balsamic Vinegar- Use a good quality balsamic vinegar.
HOW I MADE MY SPRINGTIME CHICKEN AND ARTICHOKE SALAD
- First, I roasted the artichokes.
- Next, I roasted the chicken. Take care to not overcook the chicken.
- Then, I sliced all the veggies.
- Next, I made the vinaigrette. Be sure to taste the vinaigrette. You may want to add more honey.
- Finally, I arranged everything on the lettuce and drizzled it with the vinaigrette.
If you like big salads, you need to try this delicious and refreshing Springtime Chicken and Artichoke Salad.
Springtime Chicken and Artichoke Salad
Ingredients
- 2 bone in skin on chicken breasts
- ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
- 1 tbsp. minced fresh rosemary
- 5 tbsp. extra virgin olive oil, divided
- 10 ounces frozen artichoke hearts
- 4 cloves garlic, sliced
- 1 tbsp. lemon juice
- 1 bay leaf
- 3 sprigs thyme
- 4 cups baby lettuce
- 1 cup sliced cucumbers
- 1 cup cherry tomatoes, halved
- 1 cup bocconcini mozzarella balls
- ¼ pound sliced prosciutto
- 1 cup chopped red onion
For the Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 clove grated garlic
- ¼ tsp. black pepper
Instructions
- Begin by making the chicken: Put the chicken on the baking sheet and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Drizzle on one tablespoon of the olive oil. Bake for forty minutes or until the chicken is no longer pink in the middle. When the chicken is done, remove the skin and bones, and chop the chicken in half inch pieces.
- Meanwhile, while the chicken cooks, bake the artichokes: Put the artichokes into a casserole dish along with the rest of the oil, the garlic, thyme, lemon juice, bay leaf, and a quarter teaspoon of salt and pepper.
- Also, make the vinaigrette by shaking up all the ingredients in a small jar.
- Put all the arugula in a large bowl, or on a large platter. Arrange the cooked chicken, prosciutto, cucumbers, eggs, mozzarella and tomatoes in rows on the arugula. Drizzle on as much dressing as you like.
