Chicken, Tomato, and Artichoke Salad

recipe

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 236
Caloriesfromfat 27 %
Fat 6.9 g
Satfat 1.1 g
Monofat 4.1 g
Polyfat 0.9 g
Protein 29.3 g
Carbohydrate 13.2 g
Fiber 2 g
Cholesterol 66 mg
Iron 2.7 mg
Sodium 570 mg
Calcium 66 mg

Ingredients

1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 pound skinned, boned chicken breast halves
1 1/2 tablespoons olive oil
1/3 cup fresh lemon juice
1/4 cup dry white wine
1 teaspoon grated lemon rind
2 garlic cloves, crushed
2 cups halved cherry tomatoes
1 cup drained canned quartered artichoke hearts
1/2 cup chopped fresh parsley
1/2 cup thinly sliced green onions
4 curly leaf lettuce leaves

Preparation

Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from skillet, and set aside. Add lemon juice and wine to skillet, and stir to deglaze pan. Remove from heat; stir in remaining salt, remaining pepper, lemon rind, and garlic.

Cut chicken into 1-inch pieces. Combine chicken, tomatoes, artichokes, parsley, and green onions in a large bowl; toss well. Add lemon juice mixture; toss well. Serve on lettuce-lined plates.

Note:

November 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note