Provencal Chicken Salad With Roasted Peppers and Artichokes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Raising the Salad Bar; a wonderful book I received from the Cookbook Swap. Serve this great salad with some crusty bread and you have meal to remember.I would make this with cherry tomatoes because I am no a big fan of sun-dried tomatoes. To serve this as a vegetarian meal omit the chicken and serve with roasted vegetables. Ingredients:
1/2 cup sun-dried tomato |
1 (14 ounce) can artichoke hearts |
4 cooked chicken breasts, grilled if possible |
salt and pepper |
1 roasted red pepper, cut in strips |
1/2 cup pitted green olives, quartered |
3 tablespoons minced parsley |
4 cups baby greens, lettuce washed and dried |
2 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
1/2 teaspoon minced garlic |
6 tablespoons olive oil |
1 teaspoon oregano |
1/2 teaspoon salt |
pepper |
Directions:
1. Put sun-dried tomatoes in boiling water; let rest until softened for about15 minutes. Drain tomatoes and mince them. Rinse artichoke hearts and cut in quarters;pat dry with paper towel.
2. Slice chicken in 1/2 wide strips.
3. I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
4. To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
5. To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
6. A little shaved Parmesan or mozzarella could be sprinkled on top.
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