Name: Chicken, artichoke and capsicum salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 5 cup water; 1 small onion, chopped; 2 thyme sprigs; 1 bay leaf; 3 peppercorns; 2 chicken breast fillets, trimmed; 400 gram can artichoke hearts in brine, drained, quartered; 300 gram can chickpeas, drained, rinsed; 1 red capsicum, roasted, peeled, seeded; 50 gram rocket; 1 red onion, finely sliced; 1/3 cup kalamata olives; Dressing; 2 tablespoon olive oil; 1 tablespoon balsamic vinegar; 3 teaspoon oregano leaves

Chicken, artichoke and capsicum salad

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

5 cup water

1 small onion, chopped

2 thyme sprigs

1 bay leaf

3 peppercorns

2 chicken breast fillets, trimmed

400 gram can artichoke hearts in brine, drained, quartered

300 gram can chickpeas, drained, rinsed

1 red capsicum, roasted, peeled, seeded

50 gram rocket

1 red onion, finely sliced

1/3 cup kalamata olives

Dressing

2 tablespoon olive oil

1 tablespoon balsamic vinegar

3 teaspoon oregano leaves

Method

1.Place water, onion, thyme, bay leaf and peppercorns in a large saucepan. Bring to the boil on medium heat. Reduce heat to low and simmer for 5 minutes.

2.Add chicken and simmer for 5-10 minutes until cooked through. Remove from heat. Cover and allow to cool in liquid.

3.To make the dressing; whisk together all ingredients in a jug. Season to taste.

4.Shred chicken. Place in a bowl with artichokes, chickpeas, capsicum, rocket, onion and olives. Drizzle with dressing just before serving.

If you prefer, use a barbecued chicken – remove the skin and shred. A little crumbled feta would be delicious with this salad.
Note

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Ingredients

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