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Grilled Chicken-and-Artichoke Salad

Prep time 20 mins
Chill time 2 hrs
Grill time 14 mins
Stand time 15 mins
Cook time 4 mins
Yield Makes 4 servings


  • 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

How to Make It

  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.