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Provencal Chicken Salad With Roasted Peppers and Artichokes

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“This recipe is from Raising the Salad Bar; a wonderful book I received from the Cookbook Swap. Serve this great salad with some crusty bread and you have meal to remember.I would make this with cherry tomatoes because I am no a big fan of sun-dried tomatoes. To serve this as a vegetarian meal omit the chicken and serve with roasted vegetables.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put sun-dried tomatoes in boiling water; let rest until softened for about15 minutes. Drain tomatoes and mince them. Rinse artichoke hearts and cut in quarters;pat dry with paper towel.
  2. Slice chicken in 1/2" wide strips.
  3. I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
  4. To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
  5. To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
  6. A little shaved Parmesan or mozzarella could be sprinkled on top.

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