Chicken, Artichoke And Roasted Red Pepper Salad Recipe

Name: Chicken, Artichoke And Roasted Red Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion small, chopped; 2 sprigs thyme; 1 bay leaf; 3 peppercorns; 2 boneless skinless chicken breasts trimmed; 14 ounces artichoke hearts in brine, drained and quartered; 14 ounces chickpeas drained and rinsed; 1 red pepper roasted, peeled and seeded; 2 ounces arugula leaves; 1 red onion thinly sliced; 1/3 cup kalamata olives; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 2 teaspoons oregano leaves

Servings: persons

1 onion small, chopped
2 sprigs thyme
1 bay leaf
3 peppercorns
2 boneless skinless chicken breasts trimmed
14 ounces artichoke hearts in brine, drained and quartered
14 ounces chickpeas drained and rinsed
1 red pepper roasted, peeled and seeded
2 ounces arugula leaves
1 red onion thinly sliced
1/3 cup kalamata olives
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons oregano leaves

1
Place 5 cups water, onion, thyme, bay leaf and peppercorns in a large saucepan on medium heat. Bring to a boil. Reduce the heat to low and simmer for 5 mins.
2
Add the chicken and simmer for 5-10 mins until cooked through. Remove from the heat. Cover and cool chicken in the liquid.
3
For the dressing, whisk all the ingredients in a small bowl. Season to taste.
4
Shred the chicken. Place in a bowl with the artichokes, chickpeas, pepper, arugula, onion and olives. Drizzle with dressing just before serving.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 onion small, chopped, 2 sprigs thyme, 1 bay leaf, 3 peppercorns, and more.

Yes, Chicken, Artichoke And Roasted Red Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken, Artichoke And Roasted Red Pepper Salad

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