Best 6 Chicken Artichoke Salad Recipes

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Get ready to explore a tantalizing culinary journey with our extensive collection of chicken artichoke salad recipes. Embark on a delightful adventure through a world of flavors and textures as we present an array of recipes that will satisfy even the most discerning palate. From vibrant and tangy vinaigrettes to creamy and rich dressings, these recipes cater to every taste preference. Bursting with fresh and vibrant ingredients, each recipe promises a symphony of flavors that will tantalize your taste buds. Discover the perfect balance between succulent chicken, tender artichoke hearts, crisp vegetables, and delectable dressings that will transform your meal into an unforgettable experience. So, prepare to be amazed as we guide you through a journey of culinary delights, where every bite of chicken artichoke salad is a celebration of taste.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN PASTA SALAD WITH ARTICHOKE HEARTS



Grilled Chicken Pasta Salad With Artichoke Hearts image

Use canned artichoke hearts but make sure to rinse them thoroughly. I've also used this recipe with turkey sausage or pepperoni instead of the grilled chicken and both make fun substitutions. This travels well! If you want to cut down on oil, try subbing half chicken broth.

Provided by Bakabeth

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
7 tablespoons olive oil
1 1/4 teaspoons salt
1/4 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
3/4 lb fusilli
1 1/4 cups artichoke hearts, drained, rinsed and cut into 6 wedges each (1 14 ounce can)
3 scallions, including green tops, chopped
1/4 cup flat leaf parsley, chopped
1 tablespoon red wine vinegar, plus
2 teaspoons red wine vinegar
2 tablespoons parmesan cheese, grated (and more to taste)

Steps:

  • Light the grill or heat the broiler. Coat the chicken with 1 tbsp of the oil and season with 1/4 tsp salt, 1/4 tsp garlic powder and 1/4 tsp pepper.
  • Grill or broil until just done, 4-5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.
  • In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly.
  • In a large bowl, toss the pasta with 1 tbsp olive oil. Make sure to coat all the pasta thoroughly, so it won't stick together.
  • Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp oil, the vinegar, remaining 1 tsp salt, 1/4 tsp pepper, and the Parmesan to pasta and toss well.
  • Serve with additional parmesan and Enjoy!

CHICKEN ARTICHOKE SALAD



Chicken Artichoke Salad image

This is a different but truly delicious chicken salad. This really goes over well for luncheons or brunch or a warm summer afternoon.

Provided by Just Cher

Categories     Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

1 package chicken rice pilaf mix (prepared according to package directions, cooled)
1 (14 ounce) can artichoke hearts (drained & chopped)
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can chopped black olives
1 bunch green onion, chopped (green part only)
1 green bell pepper, chopped
1/3 cup olive oil
1/3 cup vinegar
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon seasoning salt
salt and black pepper
lemon pepper
4 chicken breasts, cooked and cubed

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.

ROASTED CHICKEN, ARTICHOKE, FETA AND ORZO SALAD



Roasted Chicken, Artichoke, Feta and Orzo Salad image

Colorful and easy salad to make in advance to serve chilled or room temperature. Using rotisserie chicken limits cooking to boiling pasta. Transports easily. Has a "Greek" flavor, but not traditional. Easily modified for size of group or individual tastes. Add other vegetables (mushrooms, zucchini) as desired. I'm always asked where I bought the salad, I'm assuming that's a compliment.

Provided by love2ck

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons plain vinegar or 2 tablespoons balsamic vinegar
2 garlic cloves, chopped
2 -3 tablespoons fresh basil, chopped
2 teaspoons dried oregano
salt and pepper
1 cup orzo pasta, uncooked
1 rotisserie-cooked chicken, shredded fine
1 cucumber, diced
1/2 cup carrot (shredded or diced)
1 (8 ounce) jar marinated artichokes, diced
1 cup kalamata olive, halved
2 -3 roma tomatoes, chopped
1/2-1 cup crumbled feta (try the pepper or tomato basil feta)

Steps:

  • Whisk dressing ingredients together.
  • Boil orzo pasta in salted water until al dente. Drain reserving some pasta water.
  • Place orzo (warm pasta will absorb more of the dressing) and shredded chicken in a large bowl. Add 4 TB of dressing and toss to coat.
  • Add 2 TB pasta water to remaining dressing.
  • Add remaining ingredients to orzo and chicken. Toss and refrigerate from 1 hour to overnight.
  • Toss with remaining dressing before serving.

Nutrition Facts : Calories 419.7, Fat 24.6, SaturatedFat 6, Cholesterol 74.1, Sodium 414.1, Carbohydrate 23.9, Fiber 3.5, Sugar 2.5, Protein 26.2

ARTICHOKE CHICKEN SALAD



Artichoke Chicken Salad image

This is from the Friends of the Friona Library Cookbook. This is delicious! I've made it with the chicken in the salad as a lunch dish, or leaving the chicken out and grilling it on the side for dinner.

Provided by ShanH

Categories     Long Grain Rice

Time 4h40m

Yield 10 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) box chicken rice-a-roni
4 green onions, finely chopped
1/2 cup green pepper, finely chopped
1 (12 ounce) jar marinated artichokes, drained reserving the marinade
1 1/2 cups mayonnaise
1 cup green olives, sliced
4 cups cooked chicken breasts

Steps:

  • Make Rice a Roni according to package directions and cool completely. You can do this the day before.
  • Add green onion and green peppers, olives, chicken and artichokes.
  • Mix mayonnaise with marinade from the artichokes until well blended.
  • Toss with chicken and rice mixture.
  • Chill for several hours before serving.

Nutrition Facts : Calories 380.4, Fat 16.9, SaturatedFat 3.1, Cholesterol 56.8, Sodium 972.9, Carbohydrate 36, Fiber 2.1, Sugar 2.9, Protein 21.2

CHICKEN ARTICHOKE SALAD



Chicken Artichoke Salad image

Make and share this Chicken Artichoke Salad recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 canned artichoke hearts, cooked and quartered
2 ounces button mushrooms, thinly sliced
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
3 tablespoons grated parmesan cheese
1 tablespoon fresh cilantro, chopped
salt and pepper
Dijon mustard (optional)
1/4 lb boneless skinless chicken breast, grilled and thinly sliced
romaine lettuce

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.

ARTICHOKE CHICKEN SALAD TARTS



ARTICHOKE CHICKEN SALAD TARTS image

Categories     Chicken     Brunch     Bake

Yield 12 servings

Number Of Ingredients 13

Tart Shells
12 slices soft white sandwich bread
2 tablespoons butter or margarine, melted
Salad
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1-1/2 cups (8 oz) finely diced coked chicken
1/2 cup finely diced red bell pepper
2 tablespoons snipped fresh parsley
1 lemon
1/4 cup creamy Ceasar salad dressing
1 small garlic clove, pressed
Grated fresh Parmesan cheese
Coarsely ground black pepper

Steps:

  • Tart Shells 1. Preheat oven to 375 degrees F. 2. Flatten bread slices using a rolling pin. Trim crust off bread slices using a pizza cutter, sorming squares. Cut a 1/2-inch slit in each side of bread slices. 3. Place butter in a prep bowl; microwave on HIGH 20-30 seconds or until melted. 4. Brush butter evenly over both sides of bread. Carefully press bread into cups of 12-cup muffin pan. 5. Bake 18-20 minutes or until golden brown; remove from oven and cool completely. Salad 1. Coarsely chop artichokes. 2. Finely dice chicken and bell pepper. 3. Snip parsley. 4. Zest lemon to measure 1 tsp zest. Juice lemon to measure 2 tsps juice. 5. Combine artichokes, chicken, bell pepper, parsley, lemon zest, juice, dressing and garlic. For a cooler serving temperature, cover and refrigerate at least 30 minutes. To Serve Fill tart shells with chicken mixture using medium scoop. If desired, finely grate Parmesan cheese over chicken mixture using microplane grater. Top with coarsely ground black pepper. Serve immediately.

Tips:

  • For the best flavor, use high-quality ingredients. Look for fresh, organic chicken, artichoke hearts, and mayonnaise.
  • If you don't have any cooked chicken, you can easily cook some for this salad. Simply boil or roast some chicken breasts until cooked through.
  • For a healthier version of this salad, you can use Greek yogurt instead of mayonnaise. You can also add some chopped vegetables, such as celery, carrots, or red onion.
  • If you want a more flavorful salad, you can marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.
  • This salad is a great make-ahead meal. You can prepare it up to 3 days in advance and store it in the refrigerator.

Conclusion:

Chicken artichoke salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give chicken artichoke salad a try.

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