Chicken and Artichoke Salad
Bright, fresh, and irresistibly flavorful, this Chicken and Artichoke Salad is the ultimate Mediterranean-inspired dish that’s perfect for lunch or dinner. Juicy, pan-seared chicken breasts are paired with marinated artichoke hearts, crisp romaine lettuce, sweet cherry tomatoes, crunchy cucumber slices, and briny olives for a vibrant medley of textures and flavors. A tangy homemade vinaigrette made with olive oil, red wine vinegar, lemon juice, and a hint of honey ties everything together beautifully, while optional feta crumbles add a creamy, salty finish. Ready in just 35 minutes, this salad is as easy to prepare as it is delightful to eat. Whether served as a light main course or as a hearty side, this recipe is sure to become a go-to favorite for fans of fresh, Mediterranean recipes.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 jar (12 oz) Marinated artichoke hearts
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium-sized English cucumber
- 0.5 cup Olives (black or kalamata)
- 0.5 medium-sized Red onion
- 0.5 cup Feta cheese (optional)
- 3 tablespoons Olive oil
- 1.5 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1 clove Garlic
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
While the chicken cooks, rinse and chop the romaine lettuce. Halve the cherry tomatoes, slice the cucumber into rounds, thinly slice the red onion, and drain the marinated artichoke hearts. Set all the vegetables aside.
In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, lemon juice, honey, minced garlic clove, Dijon mustard, dried oregano, salt, and black pepper until the dressing is smooth and emulsified.
In a large salad bowl, combine the chopped lettuce, cherry tomatoes, cucumber slices, red onion, olives, and artichoke hearts. If using, add crumbled feta cheese.
Drizzle the dressing over the salad and toss well to combine. Place the sliced chicken on top of the salad.
Serve immediately, either plated individually or in the large salad bowl for sharing.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 23.6 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 968 mg | 74% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2663 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
