ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken, Tomato, and Artichoke Salad

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.