Chicken Artichoke and Olive Salad
Chicken Artichoke & Olive Salad
This is an easy to make hearty salad - great for lunches, last minute dinners or a pre-sports filling snack. Full of fresh herbs and tangy olives and artichokes, this salad is your perfect go to with leftover chicken. We love the dressing - this is what makes the salad! We always save some so we have a little extra to drizzle on the salad before eating.
Prep time: 15 minutes Cook time: 30 minutes (if roasting the chicken breast)
Ingredients:
2 lbs bone-in chicken breasts or 4 cups cooked cubed chicken
3 TBSP extra virgin olive oil
Sea salt and lemon pepper
1 jar 5 oz artichokes or ¾ cup water packed artichokes, drained and squeezed dry
½ chopped black or green olives - make sure the olives you choose don’t have any artificial coloring or emulsifiers
1 TBSP each of fresh parsley, basil and chives, chopped
Dressing
½ TBSP dijon mustard - make sure your mustard contains no additives
1 TBSP champagne vinegar
5 TBSP extra virgin olive oil
Salt and pepper
Directions:
Preheat the oven to 375 degrees. Place chicken breasts on a baking sheet and drizzle with the 3 TBSP olive oil and sea salt and lemon pepper.
Bake for 25 minutes or until the internal temperature reaches 165 degrees.
Let the chicken cool and then cut into small cubes.
Add the olives, artichokes and fresh herbs to the cubed chicken.
Whisk all the dressing ingredients together and toss well with the chicken and artichoke/olive mix.
