Artichoke Chicken Salad
This Mediterranean style artichoke chicken salad is a comforting, filling main course salad perfect for easy lunches or dinners.
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: lunch, Salad
Keyword: artichoke, chicken, gluten free, nut free, olives, tomato
- 1 chicken breast fillets
- 6 olives
- 4 cherry tomatoes
- 100 g artichoke hearts (canned)
- 15 g feta cheese
- handful lettuce (or other leafy greens)
- ½ teaspoon dried basil
Start by preparing the chicken breast fillets. I like to estimate one fillet per person, but you can adjust this to suit your preferences.
Preheat the oven to 360 °F / 180 °C / 170 °C fan oven.
Season the chicken fillets with salt, pepper and basil on both sides. Heat up some olive oil or vegetable oil in a skillet on medium high heat, and pan sear the chicken until it’s golden on both sides.
Transfer the chicken fillets to an oven safe casserole dish, and bake them for 5-10 minutes, or until the chicken has cooked through.
Meanwhile, combine lettuce or leafy greens, diced tomatoes, artichoke hearts, olives and feta cheese in a salad bowl.
When the chicken is done, you should remove it from the oven and leave it to rest for about 5 minutes before slicing it and adding it to the salad. This will ensure that the meat retains its juices, and also allow the chicken to cool down.
This salad is perfect for meal prep or to make meal ahead of time.
Store leftover salad in airtight containers in a refrigerator for up to 3 days. Serve the salad chilled. If you’re using a salad dressing, I highly recommend storing this separately to keep the ingredients fresh for as long as possible.
You can vary this salad endlessly by using ingredients you love. Here are some of my favorite variations:
Vegetarian: Use chickpeas instead of chicken. I sometimes do this when I don’t want to cook the chicken, and it’s amazing.
Dairy free: Just omit the cheese if you’re allergic. The salad will still taste great.
Substituting vegetables: You can omit or add any vegetables you like. Try adding roasted beetroot or zucchini, pine nuts, cucumber, fresh herbs or red onion.
Here are my top tips to succeed with this amazing salad recipe:
- Make sure that the chicken is thoroughly cooked, but be careful not to overcook it or it might become dry. You can use a meat thermometer to check that the internal temperature of the meat has reached at least 165 °F / 74 °C.
- Using fresh, beautiful produce is key in any salad. Make sure to use olives, artichokes and other vegetables that you love. My favorite olives are large green olives or kalamata olives.
Calories: 240kcal | Carbohydrates: 8g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 1049mg | Potassium: 566mg | Fiber: 3g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 17mg | Calcium: 98mg | Iron: 1mg