Go Back

Provencal Chicken Salad with Roasted Peppers and Artichokes

A salad to which you can add almost anything you like.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1/2 c sun-dried tomatoes
  • 1 can artichoke hearts
  • 4 boneless chicken breast halves
  • salt & pepper
  • 1 roasted capsicum skinned and cut into strips
  • 1/2 c pitted green olives sliced lengthwise into quarters
  • 3 tbsp minced parsley
  • 4 c mixed baby lettuce greens washed and dried
  • 2 tbsp red wine vinegar
  • 2 tsp dijon mustard
  • 1/2 tsp minced garlic
  • 6 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • pepper

Method
 

  1. Place sun-dried tomatoes in a small bowl and cover with boiling water. Let rest until softened, about 10 - 15 minutes. Drain tomatoes and mince them. Rinse the artichoke hearts and cut into quarters, then pat dry.
  2. Preheat a stovetop grill pan, outdoor grill or skillet over medium-high heat. Remove tenderloins from the chicken breasts and pound the chicken to an even thickness .Season with salt and pepper. Oil the grill and either grill or pan fry the chicken 4 or 5 minutes on each side until just cooked. When cool enough to handle, slice into ½ inch wide strips.
  3. In a large . bowl, combine the chicken, sun-dried tomatoes, roasted pepper, artichoke hearts olives and parsley.
  4. To make the dressing, in a small bowl, whisk all of the dressing ingredients; season with pepper. Before serving, whisk dressing again and combine with the chicken salad.
  5. To serve, place baby greens on a platter and top with the chicken salad or serve on individual plates.

Notes

Source: Raising the Salad Bar by Catherine Walthers