Name: Chicken and artichoke salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 250g skinless chicken breast fillets; 1 1/2 tablespoon olive oil; 2 280g jars artichoke hearts in brine, halved; 1 bunch flat-leaf parsley, leaves picked; 1 eschalot, finely sliced; 1/2 cup flaked almonds, toasted; Lemon dressing; 1/4 cup extra virgin olive oil; 2 tablespoon white wine vinegar; 2 tablespoon preserved lemon, finely chopped

Chicken and artichoke salad

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

3 250g skinless chicken breast fillets

1 1/2 tablespoon olive oil

2 280g jars artichoke hearts in brine, halved

1 bunch flat-leaf parsley, leaves picked

1 eschalot, finely sliced

1/2 cup flaked almonds, toasted

Lemon dressing

1/4 cup extra virgin olive oil

2 tablespoon white wine vinegar

2 tablespoon preserved lemon, finely chopped

Method

1.Preheat oven to 180°C. Line an baking tray with baking paper.

2.Place chicken on tray. Drizzle with oil and season. Bake for 20-25 minutes, or until just cooked through. Cover with foil and allow to rest 5 minutes before slicing thinly.

3.To make lemon dressing, in a small jug, whisk oil, vinegar and lemon together. Season to taste.

4.In a serving bowl, toss chicken, artichoke, parsley and eschalot together. Drizzle with dressing. Sprinkle with almonds to serve.

For a main meal that’s even heartier, serve this salad with couscous and mixed leaves.
Note

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