Chicken, Tomato, and Artichoke Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1 pound skinned, boned chicken breast halves |
1 1/2 tablespoons olive oil |
1/3 cup fresh lemon juice |
1/4 cup dry white wine |
1 teaspoon grated lemon rind |
2 garlic cloves, crushed |
2 cups halved cherry tomatoes |
1 cup drained canned quartered artichoke hearts |
1/2 cup chopped fresh parsley |
1/2 cup thinly sliced green onions |
4 curly leaf lettuce leaves |
Directions:
1. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from skillet, and set aside. Add lemon juice and wine to skillet, and stir to deglaze pan. Remove from heat; stir in remaining salt, remaining pepper, lemon rind, and garlic.
2. Cut chicken into 1-inch pieces. Combine chicken, tomatoes, artichokes, parsley, and green onions in a large bowl; toss well. Add lemon juice mixture; toss well. Serve on lettuce-lined plates.
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