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Recipe

Chicken and artichoke salad

Apr 29, 2012 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Chicken and artichoke salad
  • 3 250g skinless chicken breast fillets
  • 1 1/2 tablespoon olive oil
  • 2 280g jars artichoke hearts in brine, halved
  • 1 bunch flat-leaf parsley, leaves picked
  • 1 eschalot, finely sliced
  • 1/2 cup flaked almonds, toasted
Lemon dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 2 tablespoon preserved lemon, finely chopped

Method

Chicken and artichoke salad
  • 1
    Preheat oven to 180°C. Line an baking tray with baking paper.
  • 2
    Place chicken on tray. Drizzle with oil and season. Bake for 20-25 minutes, or until just cooked through. Cover with foil and allow to rest 5 minutes before slicing thinly.
  • 3
    To make lemon dressing, in a small jug, whisk oil, vinegar and lemon together. Season to taste.
  • 4
    In a serving bowl, toss chicken, artichoke, parsley and eschalot together. Drizzle with dressing. Sprinkle with almonds to serve.

Notes

For a main meal that's even heartier, serve this salad with couscous and mixed leaves.

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