Springtime Chicken and Artichoke Salad
Roasted chicken, tomato, roasted artichoke hearts, cucumber, fresh mozzarella, and prosciutto all tossed with a balsamic vinaigrette.
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.
Nutrition
Calories: 350kcal
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