Artichoke Salad Recipe

Ingredients for Artichoke Salad

• Artichoke Heart
• 2 tablespoons capers
• Marinated Roasted Red Peppers
• Fresh Mozzarella Cheese
• 1 pint cherry tomatoes
• Celery
• Grilled Chicken Breasts

How to Make Artichoke Salad

1. Preheat oven to 400°F (200°C).
2. Roast artichoke hearts: Toss 14 oz (400g) artichoke hearts with 2 tablespoons olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
3. Prepare chicken: Season 2 boneless, skinless chicken breasts (about 1 lb) with salt and pepper. Grill or pan-roast until cooked through (about 6-8 minutes per side). Let cool slightly, then slice into bite-sized pieces.
4. Cut 1 pint cherry tomatoes in half.
5. Slice 1 red bell pepper into strips.
6. Chop 2 celery stalks into small cubes.
7. Cut 8 oz (225g) fresh mozzarella into 1-inch pieces.
8. In a large bowl, combine roasted artichoke hearts, grilled chicken, cherry tomatoes, bell pepper strips, celery, mozzarella, and 2 tablespoons capers.
9. Prepare Basil Pesto:
10. Combine 1 clove garlic, 7-8 basil leaves, ½ cup (60ml) olive oil, 1 tablespoon vinegar, 1 tablespoon lemon juice, ¼ cup (30g) pine nuts (or walnuts), salt, and pepper in a food processor. Process until smooth.
11. Taste and adjust seasonings as needed.
12. Add pesto to the salad, along with salt and pepper to taste. Stir well.
13. Refrigerate for at least 30 minutes to allow flavors to meld.