Chicken, Tomato, and Artichoke Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 27%
  • Fat: 6.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 29.3g
  • Carbohydrate: 13.2g
  • Fiber: 2g
  • Cholesterol: 66mg
  • Iron: 2.7mg
  • Sodium: 570mg
  • Calcium: 66mg


  • 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


  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.
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