Grilled Chicken-and-Artichoke Salad

Southern Living
Makes 4 servings


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1 1/2 pounds skinned and boned chicken breasts
1/2 cup light Italian salad dressing
2 tablespoons sesame seeds
1 (14-oz.) can artichoke hearts, drained and quartered
1/3 cup mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons sesame oil
1/2 teaspoon salt


Prep: 20 Minutes
Chill: 2 Hours
Grill: 14 Minutes
Stand: 15 Minutes
Cook: 4 Minutes

1. Place chicken and dressing in a zip-top plastic freezer bag; seal and chill 2 hours, turning occasionally. Remove chicken from marinade, discarding marinade.

2. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes each side or until done. Remove from grill, and let stand 15 minutes; coarsely chop.

3. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 minutes or until toasted.

4. Stir together grilled chicken, sesame seeds, artichoke hearts, and remaining ingredients in a large bowl just until blended.

Created date

April 2007