Chicken And Artichoke Salad Food

ROASTED ARTICHOKE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
• Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
• Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

CHICKEN ARTICHOKE SALAD

Steps:

• Combine artichoke heart, mushroom, olive, onion& bell pepper in a large bowl.
• Combine oil, vinegar, mayonnaise, lemon juice and seasoned salt and add into artichoke mixture.
• Blend well.
• Season to taste with salt, pepper& lemon pepper.
• Add chicken& rice.
• Cover and refrigerate 2 hours or overnight.

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.

PASTA SALAD WITH CHICKEN AND ARTICHOKES

Steps:

• Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often.
• Drain well and rinse with cold water.
• Shake out excess water and toss pasta with oil.
• Combine mayonnaise, lemon juice, parsley and basil.
• Place pasta in large bowl.
• Add mayonnaise mixture, chicken, artichokes and tabasco.
• Toss well.
• Garnish with almonds.
• For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.

CHICKEN ARTICHOKE SALAD

Steps:

• Put the artichoke hearts and mushrooms in a serving dish.
• In a separate small bowl, thoroughly mix the oil, vinegar, salt, pepper and mustard.
• Pour the dressing over the artichokes and mushrooms.
• Toss well and then leave to marinate for 10 minutes.
• Just before serving, add the chicken (cooled) to the salad and toss well.
• Serve on a bed of chilled Romaine lettuce leaves.