Provençal Chicken Salad with Roasted Peppers and Artichokes, Recipe


We outgrew our office space years ago so anytime we hire a new employee it’s like playing tetris trying to figure out where to put people. Our newest addition was squeezed into Alicia and my current office which turned out to be a great fit (while it lasts as we are moving next week)! Maeve quickly caught on that Alicia and I are obsessed with food and with my recent salad obsession she brought in a beautiful salad themed cookbook, Raising the Bar, for us to thumb through. I photocopied a few recipes and here’s the first I tried which is definitely share-worthy and worth a repeat. Can’t get enough of salads these days!

Provençal Chicken Salad with Roasted Peppers and Artichokes
From Raising the Salad Bar

1/2 cup sun-dried tomatoes
1 can (14 ounces)
4 boneless, skinless chicken breast halves
Salt & pepper
1 roasted bell pepper, cut into strips
3 tablespoons minced parsley
4 cups mixed baby lettuce greens, washed and dried

Dijon-Herb Vinaigrette
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon minced garlic
6 tablespoons olive oil
1 teaspoons dried oregano
1/2 teaspoon kosher salt

Place sun-dried tomatoes in a small bowl and cover with boiling water. Let rest until softened, about 10 to 15 minutes. Drain tomatoes and mince them. Rinse the artichoke hearts and cut into quarters, then pat dry wit paper towels.

Preheat a skillet over medium-high heat. Remove tenderloins from the chicken breast and pound the chicken to an even thickness. Season with salt and pepper. Oil the grill and either grill or pan fry the chicken 4 or 5 minutes on each side until just cooked. When cool enough to handle, slice into 1/2-inch wide strips.

I’m a large bowl, combine the chicken, sun-dried tomatoes, roasted peppers, artichoke hearts, and parsley.

To make the dressing, in a small bowl, whisk all of he dressing ingredients; season with salt and pepper. Before serving, whisk dressing again and combine with the chicken salad.

To serve, place baby greens on a platter and top with the chicken salad or serve on individual plates the vinaigrette from the salad will seep through to flavor the greens below.


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