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Chicken and Artichoke Salad




Source of Recipe


gastronomy


List of Ingredients




1 ten-ounce chicken breast, boneless & skinless
salt and pepper to taste
1 tablespoon vegetable oil


Recipe



Method:
In a sauté pan over medium high heat, add oil, salt and pepper and bring to temperature. Add chicken breast and cook for three to four minutes per side. Set aside.

Dressing Ingredients:
1 can of quartered artichoke hearts (packed in water), drained
1 cup of grape skin tomatoes
3 tablespoons olive oil
2 tablespoons red wine vinegar
½ tablespoon fresh cracked pepper
1 tablespoon shallots, fine chopped
1 ounce fresh basil, stem removed
3 tablespoons Parmesan cheese, shredded
1 tablespoon flat leaf parsley, chopped

Method:
Combine above ingredients, except artichokes, tomatoes and cheese in a blender. Blend for 30 seconds. Dice chicken breast into ½” cubes. Combine chicken with artichoke hearts, tomatoes and cheese. Toss with dressing and serve.