Tuscan Chicken Salad With Arugula And Artichokes Recipes

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ARTICHOKE ARUGULA SALAD



Artichoke Arugula Salad image

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 7

8 cups fresh arugula or baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dried cranberries
3/4 cup chopped pecans, toasted
4 green onions, chopped
1/2 cup reduced-fat raspberry vinaigrette
3/4 cup crumbled feta cheese

Steps:

  • In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CROCK POT TUSCAN CHICKEN



Crock Pot Tuscan Chicken image

Crock-Pot Tuscan chicken is a creamy chicken slow cooker recipe with delicious Italian flavors. The breasts are first cooked with garlic, sun-dried tomatoes, and artichoke hearts. Once they're super tender, we mix in a creamy parmesan sauce to make this dish irresistible.

Provided by Kristen Stevens

Categories     Dinner

Time 4h10m

Number Of Ingredients 10

4 boneless chicken breasts
½ teaspoon EACH: salt and pepper
4 cloves garlic (minced)
1 cup quartered marinated artichoke hearts
¾ cup chopped sun-dried tomatoes (preferably in oil)
½ cup chicken stock
3 cups baby spinach leaves
1 cup heavy cream
½ cup grated parmesan cheese
½ teaspoon EACH: salt and pepper

Steps:

  • Add the chicken breasts to your Crock-Pot and sprinkle the salt and pepper over the top. Add the garlic, artichoke hearts, sun-dried tomatoes, and chicken stock and stir the pot.
  • Set the timer to cook on high for 4 hours or use the MyTime™ technology to tell your Crock-Pot when you want dinner ready.
  • When the chicken is fully cooked, remove it from the pot. Add the spinach, stir, and let it wilt. Add the cream, parmesan, salt, and pepper to the pot and stir well. Serve the chicken with the sauce poured over the top.

Nutrition Facts : ServingSize 1 chicken breast plus ¼ of the sauce, Calories 573 kcal, Sugar 1 g, Sodium 1172 mg, Fat 44 g, SaturatedFat 20 g, TransFat 1 g, Carbohydrate 12 g, Fiber 3 g, Protein 33 g, Cholesterol 166 mg, UnsaturatedFat 18 g

TUSCAN CHICKEN SALAD WITH ARUGULA AND ARTICHOKES



Tuscan Chicken Salad with Arugula and Artichokes image

Here's an elegant Tuscan salad for two, made with grilled chicken and artichoke hearts over a bed of arugula and romaine lettuce.

Provided by My Food and Family

Categories     Home

Time 46m

Yield 2 servings

Number Of Ingredients 7

1/2 cup KRAFT Tuscan House Italian Dressing
2 small boneless skinless chicken breasts (1/2 lb.)
2 cups each torn arugula and romaine lettuce
1 can (14 oz.) quartered artichoke hearts, drained
2 plum tomatoes, cut into wedges
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
4 fresh basil leaves, cut into thin strips

Steps:

  • Pour 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). Cut into strips.
  • Combine arugula and romaine; place on platter. Top with artichokes, tomatoes, chicken, remaining dressing, cheese and basil.

Nutrition Facts : Calories 510, Fat 28 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1070 mg, Carbohydrate 25 g, Fiber 6 g, Sugar 9 g, Protein 38 g

WHITE BEAN AND ARTICHOKE SALAD



White Bean and Artichoke Salad image

This is a flavorful cold salad. My family loves this any time of year, but it is a standard for our Sephardic Seder. The flavor is even better the next day.

Provided by Sara

Categories     Salad     Beans

Time 3h

Yield 8

Number Of Ingredients 11

3 cups white beans, drained
½ (14 ounce) can artichoke hearts, drained and quartered
⅔ cup diced green bell pepper
⅓ cup chopped black olives
¼ cup chopped red onion
¼ cup chopped fresh parsley
¼ ounce chopped fresh mint leaves
¾ teaspoon dried basil
⅓ cup olive oil
¼ cup red wine vinegar
salt and pepper to taste

Steps:

  • In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
  • In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.
  • Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

Nutrition Facts : Calories 213.4 calories, Carbohydrate 24.4 g, Fat 10 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 1.4 g, Sodium 150.2 mg, Sugar 0.8 g

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING



Lemon Parmesan Chicken with Arugula Salad Topping image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese

Steps:

  • Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
  • Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
  • Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
  • Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
  • Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

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