Chicken-Artichoke Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp avocado oil
- 1 tsp salt
- ½ tsp pepper
- 1 (9-oz) pkg frozen artichoke hearts
- 3 tomatoes, chopped
- 1 cup pitted kalamata olives, coarsely chopped
- ⅓ cup chopped fresh basil
- ½ cup extra virgin olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 375°F. Arrange chicken in a 13- x 9-inch baking dish; drizzle with avocado oil, and sprinkle with salt and pepper.
- Bake 30 minutes or until chicken is done; cool and shred. Reserve 2 cups chicken for Curried "Couscous" with Chicken recipe.
- Meanwhile, cook artichoke hearts according to package directions; pat dry, and chop.
- Combine chicken, artichoke hearts, tomatoes, olives, and basil in a bowl; toss.
- Whisk together extra virgin olive oil, vinegar, and lemon juice; drizzle desired amount over chicken mixture, and toss. Season with salt and pepper to taste.
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