Chicken And Artichoke Panzanella Recipe
A classic Italian salad with tomatoes, artichoke hearts, and olives, substituting chicken for the usual chunks of bread.
Servings 4 people
Calories 496kcal
Cost 12
Ingredients
- 2 cups skinless boneless chicken breast, diced, cooked
- 2 cups artichoke hearts frozen or fresh
- 3 large tomatoes cut into small wedges
- 1 cup black olives halved
- ¾ cup fresh basil chopped
Ingredients for the Panzanella vinaigrette
Instructions
- Preheat a grill to medium-high.
- Drizzle some olive oil on the artichoke hearts and season to taste.2 cups artichoke hearts, ⅔ cup extra-virgin olive oil, Sea salt and freshly ground black pepper
- Grill the artichoke for about 2 minutes on each side or until golden brown. Then transfer them to a large salad bowl.
- Add the chicken, the tomatoes, the olives, and the fresh basil to the bowl, and toss to combine.2 cups skinless, 3 large tomatoes, 1 cup black olives, ¾ cup fresh basil
- In a small bowl, combine the ingredients for the vinaigrette. Season to taste and mix well.2 tbsp. white wine vinegar, 1 tbsp. lemon juice, Sea salt and freshly ground black pepper, ⅔ cup extra-virgin olive oil
- Drizzle the vinaigrette over the salad, toss, and serve.
Nutrition
Calories: 496kcal | Carbohydrates: 15g | Protein: 11g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1548mg | Potassium: 348mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1151IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg