Ingredients

The following ingredients have 4 Servings
  • 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)
  • 2/3 cup extra-virgin olive oil
  • 2 tbsp. white wine vinegar
  • 1 tbsp. lemon juice
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat a grill to medium-high.
  • Drizzle some olive oil on the artichoke hearts and season to taste.
  • 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.
  • In a small bowl, combine the ingredients for the vinaigrette. Season to taste and mix well.
  • Drizzle the vinaigrette over the salad, toss, and serve.