Ingredients for Artichoke Salad
- 14 oz (400g) artichoke hearts
- 2 tablespoons capers
- 1 red bell pepper
- 8 oz (225g) fresh mozzarella
- 1 pint cherry tomatoes
- 2 celery stalks
- 2 boneless, skinless chicken breasts (1 lb)
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- 1 clove garlic
- 7-8 fresh basil leaves
- ½ cup (60ml) olive oil
- 1 tablespoon white vinegar
- 1 tablespoon fresh lemon juice
- ¼ cup (30g) pine nuts (or walnuts)
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How to Make Artichoke Salad
- Preheat oven to 400°F (200°C).
- 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.
- 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.
- Cut 1 pint cherry tomatoes in half.
- Slice 1 red bell pepper into strips.
- Chop 2 celery stalks into small cubes.
- Cut 8 oz (225g) fresh mozzarella into 1-inch pieces.
- In a large bowl, combine roasted artichoke hearts, grilled chicken, cherry tomatoes, bell pepper strips, celery, mozzarella, and 2 tablespoons capers.
- Prepare Basil Pesto:
- 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.
- Taste and adjust seasonings as needed.
- Add pesto to the salad, along with salt and pepper to taste. Stir well.
- Refrigerate for at least 30 minutes to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
6g
Fat
14g
Carbs
2g
