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Artichoke, Chicken and Corn Grain Salad

by Livestrong_Recipes  |  Aug 26, 2016

Artichoke, Chicken and Corn Grain Salad
  1. PREP
  2. 10 m
  • COOK
  • 40 m
  • TOTAL
  • 50 m

This salad bursts with sweet corn and artichokes, which pair perfectly with a tangy lemon dressing. While this recipe requires baking chicken breast, feel free to use precooked chicken to cut down on time.

INGREDIENTS

SERVES 3

  • 1 ear , medium raw corn
  • 12 oz Raw Chicken Breast
  • 14 oz canned artichoke hearts
  • 2 cups mixed green salad
  • 1 fruit lemon
  • 1/4 cup Olive Oil, Extra Virgin
  • 1 tsp Red Onion
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper

DIRECTIONS

1 For the chicken breast: Pre-heat oven to 320F.
2 Wrap chicken breast in parchment paper and place in a baking dish.
3 Bake the chicken breast for 30 minutes. (Check for doneness. You may need an additional 10 minutes if the breast is very thick.)
4 Steam or boil corn on the cob for 3-5 minutes then remove and let cool.
5 Slice the kernels off the corncob and place into a bowl with the artichokes.
6 When the chicken is cooked, slice into small chunks.
7 Add the chicken to the artichokes and corn, and mix.
8 Arrange salad greens on plates, top with the chicken mixture.
9 Place the juice from the lemon, ¼ Cup olive oil, minced onion, salt and pepper in a bowl and mix well to make the dressing.
10 Pour dressing over the salads.
11 PC: Susan Marque