Roast Chicken Salad With Lemon Artichoke Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Love quick meals with the roasted chickens in the deli! You could also use leftover chicken. Add any veggies you like, we like just the spinach and lettuce in this one. Ingredients:
1/2 cup mayonnaise |
3 tablespoons plain yogurt |
zest and juice from 2 lemons (separated) |
1/4 cup shredded parmigiano-reggiano cheese |
1/2 teaspoon salt |
1 teaspoon freshly ground green peppercorns |
1 1/2 cups frozen artichoke quarters, thawed |
3 tablespoons chopped green onions |
1 roasted chicken (homemade or store-bought) |
romaine lettuce and fresh spinach, washed and torn or chopped |
Directions:
1. Dressing:
2. Blend mayonnaise, yogurt, lemon juice, cheese, salt and pepper in a food processor.
3. Add artichokes and pulse until roughly chopped.
4. Add lemon zest and green onions and pulse 1 last time.
5. Remove breasts from bones, reserving wings and leg quarters to make soup or for another use.
6. Remove skin and pull breasts into chunks, then cut into bite-size pieces.
7. Transfer to a bowl and combine with romaine lettuce and spinach
8. Toss with dressing
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