Artichoke Chicken Salad Recipes

SALAD WITH ARTICHOKES

Salad with Artichokes image

This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.

Provided by Cindy

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 15m

Yield 5

Number Of Ingredients 9

Ingredients

4 cups mixed salad greens
½ red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
½ cup vegetable oil
½ cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

Steps:

In a large bowl, combine the mixed greens, onion, and artichoke hearts.
In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g

ARTICHOKE CHICKEN

Artichoke Chicken image

This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!

Provided by Amanda Bibb

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g

CHICKEN ARTICHOKE SALAD

Chicken Artichoke Salad image

This is a different but truly delicious chicken salad. This really goes over well for luncheons or brunch or a warm summer afternoon.

Provided by Just Cher

Categories Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 package chicken rice pilaf mix (prepared according to package directions, cooled)
1 (14 ounce) can artichoke hearts (drained & chopped)
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can chopped black olives
1 bunch green onion, chopped (green part only)
1 green bell pepper, chopped
1/3 cup olive oil
1/3 cup vinegar
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon seasoning salt
salt and black pepper
lemon pepper
4 chicken breasts, cooked and cubed

Steps:

Combine artichoke heart, mushroom, olive, onion& bell pepper in a large bowl.
Combine oil, vinegar, mayonnaise, lemon juice and seasoned salt and add into artichoke mixture.
Blend well.
Season to taste with salt, pepper& lemon pepper.
Add chicken& rice.
Cover and refrigerate 2 hours or overnight.

ARTICHOKE CHICKEN SALAD

Artichoke Chicken Salad image

This is from the Friends of the Friona Library Cookbook. This is delicious! I've made it with the chicken in the salad as a lunch dish, or leaving the chicken out and grilling it on the side for dinner.

Provided by ShanH

Categories Long Grain Rice

Time 4h40m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 3/4 ounce) box chicken rice-a-roni
4 green onions, finely chopped
1/2 cup green pepper, finely chopped
1 (12 ounce) jar marinated artichokes, drained reserving the marinade
1 1/2 cups mayonnaise
1 cup green olives, sliced
4 cups cooked chicken breasts

Steps:

Make Rice a Roni according to package directions and cool completely. You can do this the day before.
Add green onion and green peppers, olives, chicken and artichokes.
Mix mayonnaise with marinade from the artichokes until well blended.
Toss with chicken and rice mixture.
Chill for several hours before serving.

Nutrition Facts : Calories 380.4, Fat 16.9, SaturatedFat 3.1, Cholesterol 56.8, Sodium 972.9, Carbohydrate 36, Fiber 2.1, Sugar 2.9, Protein 21.2

CHICKPEA, ARTICHOKE, AND FETA SALAD

Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories Salad Beans

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Steps:

Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

CHICKEN ARTICHOKE SALAD

Chicken Artichoke Salad image

Make and share this Chicken Artichoke Salad recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 canned artichoke hearts, cooked and quartered
2 ounces button mushrooms, thinly sliced
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
3 tablespoons grated parmesan cheese
1 tablespoon fresh cilantro, chopped
salt and pepper
Dijon mustard (optional)
1/4 lb boneless skinless chicken breast, grilled and thinly sliced
romaine lettuce

Steps:

Put the artichoke hearts and mushrooms in a serving dish.
In a separate small bowl, thoroughly mix the oil, vinegar, salt, pepper and mustard.
Pour the dressing over the artichokes and mushrooms.
Toss well and then leave to marinate for 10 minutes.
Just before serving, add the chicken (cooled) to the salad and toss well.
Serve on a bed of chilled Romaine lettuce leaves.

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