Chicken and Artichoke Salad over Garlic Toast
Strawberry Spinach Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 (14-oz) can quartered artichoke hearts, drained and chopped
- 2 green onions, thinly sliced
- ¼ cup mayonnaise
- ½ tsp celery salt
- ¼ tsp pepper
- ½ (16-oz) pkg frozen garlic bread
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Cook chicken in a saucepan of boiling water 20 minutes or until done; drain, cool and shred.
- Stir together chicken, artichokes, onions, mayonnaise, celery salt and pepper in a bowl.
- Preheat oven to 400°F.
- Cut garlic bread into 1-inch-thick slices; place on a baking sheet.
- Bake 10 minutes or until crisp.
- Top with chicken mixture; sprinkle with cheese.
- Bake 10 minutes or until hot and bubbly.
Side Dish Ingredients
- ¼ cup chopped pecans
- ½ (10-oz) pkg spinach
- ½ (16-oz) carton strawberries, hulled and sliced
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toast pecans in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine spinach, strawberries and toasted pecans in a bowl.
- Pour dressing over salad, and toss gently.
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