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Chicken and Artichoke Salad


1 ten-ounce chicken breast, boneless & skinless
salt and pepper to taste
1 tablespoon vegetable oil


In a sauté pan over medium high heat, add oil, salt and pepper and bring to temperature. Add chicken breast and cook for three to four minutes per side. Set aside.

Dressing

  • 1 can of quartered artichoke hearts (packed in water), drained
  • 1 cup of grape skin tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ½ tablespoon fresh cracked pepper
  • 1 tablespoon shallots, fine chopped
  • 1 ounce fresh basil, stem removed
  • 3 tablespoons Parmesan cheese, shredded
  • 1 tablespoon flat leaf parsley, chopped

    Combine above ingredients, except artichokes, tomatoes and cheese in a blender. Blend for 30 seconds. Dice chicken breast into ½” cubes. Combine chicken with artichoke hearts, tomatoes and cheese. Toss with dressing and serve.

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