Best Chicken And Artichoke Salad Recipes

WARM RICE, ARTICHOKE, SPINACH, AND CHICKEN SALAD

Steps:

• Heat oil in a pot over medium-high heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes. Stir pine nuts into onion mixture; saute until fragrant and golden, 2 to 3 minutes. Stir lemon zest, vegetable bouillon, and turmeric into onion mixture; saute until fragrant, about 1 minute. Add rice to mixture and cook until fragrant, 2 to 3 minutes more.
• Pour rice mixture in a rice cooker and add water. Set the rice cooker to the regular white rice cycle, and select Start. Fluff cooked rice with a fork and top rice with green onion and basil. Close rice cooker and steam green onion and basil until tender, about 5 minutes.
• Stir mushrooms into rice and place spinach on top. Close rice cooker again and steam until spinach wilts slightly, about 5 minutes more. Add chicken, artichoke hearts, and Parmesan cheese; stir to combine. Season with black pepper.

CURRIED CHICKEN, ARTICHOKE, AND RICE SALAD

Steps:

• To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
• To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
• Cover and refrigerate several hours to let the flavors blend.
• If the salad seems dry, add a little more dressing or mayonnaise before serving.

CHICKEN SALAD WITH ORZO AND MARINATED ARTICHOKE HEARTS

Steps:

• Boil the orzo pasta in boiling salted water until JUST firm-tender; drain and rinse with cold water.
• In a small bowl combine oil, vinegar, lemon juice and mustard; whisk to combine, then season with salt and pepper.
• Place the chicken pieces in a large bowl and mix in about 1/4 cup dressing; toss to combine.
• Add in cooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine.
• Add in the remaining dressing and mix.
• Season with salt and pepper to taste.
• Cover and chill for a minimum of at least 2 hours before serving.

RICE, CHICKEN AND ARTICHOKE SALAD

Steps:

• Dressing: 1. In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. Salad: 2. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator.

ROASTED CHICKEN, ARTICHOKE, FETA AND ORZO SALAD

Steps:

• Whisk dressing ingredients together.
• Boil orzo pasta in salted water until al dente. Drain reserving some pasta water.
• Place orzo (warm pasta will absorb more of the dressing) and shredded chicken in a large bowl. Add 4 TB of dressing and toss to coat.
• Add 2 TB pasta water to remaining dressing.
• Add remaining ingredients to orzo and chicken. Toss and refrigerate from 1 hour to overnight.
• Toss with remaining dressing before serving.

CURRIED CHICKEN AND ARTICHOKE SALAD

Steps:

• Combine chicken, artichoke hearts and raisins in a medium bowl. Separately blend mayonnaise, vinegar, curry powder and garlic powder, and gently blend into chicken mixture. Serve, or cover and refrigerate for up to 24 hours, if desired. Nutritional Information Per Serving: Calories 290; Total fat 16g; Saturated fat 2.5g; Cholesterol 60mg; Sodium 510mg; Total carbohydrate 22g; Fiber 3g; Protein 17g; Vitamin A 2%DV*; Vitamin C 0%DV; Calcium 2%DV; Iron 8%DV * Daily Value

WARM ARTICHOKE AND CHICKEN LIVER SALAD

Steps:

• Sauté chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes. Add chicken stock and Madeira, then vinegar to skillet. Boil liquid until reduced to 2/3 cup, about 4 minutes. Remove from heat. Whisk in 2 tablespoons olive oil and tarragon.
• Heat 1 tablespoon olive oil in another large skillet over medium-high heat. Add artichoke hearts and sauté until golden, about 5 minutes. Transfer artichoke hearts to plate. Add remaining 2 tablespoons olive oil to skillet. Add chicken livers and sauté until brown outside and just pink inside, about 3 1/2 minutes. Remove skillet from heat. Season to taste with salt and pepper.
• Place greens in large bowl. Toss with enough dressing to coat. Divide greens among 4 plates. Top with chicken livers and artichokes. Serve warm.

RICE, CHICKEN AND ARTICHOKE SALAD

Steps:

• Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.

ARTICHOKE AND CHICKEN SALAD SANDWICHES RECIPE

Steps:

• Drain artichoke hearts thoroughly, pressing to remove excess liquid. Mash artichokes; stir in mayonnaise or salad dressing. Parmesan cheese, lemon juice and garlic powder. Stir in chicken and celery. Cover and chill in the freezer for 10-15 minutes or in the refrigerator until serving time. Spread the chilled artichoke chicken mixture on 6 of the slices of bread; top each with lettuce. Place the remaining bread slices atop sandwiches. Garnish with cherry tomatoes, if desired.

CHICKEN AND ARTICHOKE SALAD

Steps:

• Stir together all ingredients, cover and chill until ready to serve.