Chicken And Artichoke Salad Recipes

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

ARTICHOKE CHICKEN SALAD

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.

CHICKEN CAESAR MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat. , Refrigerate until serving. Top with croutons and additional capers if desired.

ARTICHOKE RICE SALAD

Steps:

• Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

CHICKEN ARTICHOKE SALAD

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.

HEALTHY ASPARAGUS CHICKEN ARTICHOKE SALAD RECIPE

Steps:

• In a mixing bowl, combine the mayo, salt, olive oil, lemon juice, and orange juice. Whisk together until smooth. Refrigerate until needed.
• Heat the 2 T. of Olive Oil in a medium sized frying pan. Season both sides of the two chicken breasts with salt and seasoning and place in the hot oil. Cook until both sides are golden brown on medium/high heat. Cover pan with a lid and continue cooking the chicken until cooked through, about 7-8 minutes, turning occasionally. Remove the chicken to a plate and let sit for 15 minutes to cool.
• While the chicken is cooking, add the asparagus to the same pan on medium.high heat. Toss in the cooking oil and cover the pan with the lid, removing to toss occasionally, until the asparagus is bright green. Remove the lid and add the garlic. Continue to saute for another 30 seconds. Remove asparagus and let cool.
• Assemble the salads by dividing the spinach between four plates. Slice the chicken breasts, topping each plate of spinach with 1/2 a chicken breast each.
• Divide the asparagus and artichoke hearts between each salad.
• Garnish with orange slices, if desired.
• Serve with the chilled dressing.