Provençale Chicken Salad with Roasted Peppers and Artichokes
This is a great recipe for entertaining for lunch. Serve with a loaf of good crusty Italian or French bread and a nice cheese like Gruyere. If entertaining for dinner, a nice soup served as an appetizer works well.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 115.Servings: 4 servings
Ingredients
- 1/2 cup ready to eat julienned sun-dried tomatoes 1 1/2 ounce package
- 2 cups quartered artichoke hearts frozen are best, 14 ounce if using canned
- 2 cups cooked diced boneless chicken breast
- 1 roasted red bell pepper cut into strips
- 1/2 cup pitted French green olives (optional) sliced lengthwise into quarters
- 3 tablepoons minced parsley
- 4 cups mixed baby lettuce greens washed and dried
Dijon-Herb Vinaigrette
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon minced garlic
- 6 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- pepper
Instructions
- If sun-dried tomatoes, are dry and not ready-to-eat, place in small bowl and cover with boiling water. Allow to sit 10 - 15 minutes until soft, drain and julienne.
- If artichokes hearts are frozen cook according to package instructions, drain, pat dry, and allow to cool. If artichokes hearts are canned, rinse, and pat dry.
- Chicken breast can be pan fried or grilled ahead of time but should still be warm.
- In a large serving bowl, sun-dried tomatoes, artichokes, chicken, roasted red pepper, olives, and parsley.
- Make the vinaigrette in a small bowl by whisking all ingredients together. Season to taste with pepper. Combine with chicken and vegetable mixture.
- To serve, pass baby greens first or place on platter, then pass the chicken mixture or pile on top of greens. The vinaigrette will flavor the greens below.
Notes
This recipe is fine made without olives. Kalamata olives also work well.