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Chicken and Artichoke Salad

August 27, 2009

1 min read

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.