Lemony Artichoke Chicken Salad with Carrots

By tulawdog

Ingredients

• The Sauce:
• 2 pounds bone-in, skin-on chicken breasts, roasted and shredded or about 2 1/2 cups rotisserie chicken, shredded
• 4 large carrots, peeled and julienned (or coarse grated)
• 1 small celery stalk, chopped
• 1 14-ounce can of quartered artichoke hearts, rinsed
• handful of cashews and extra cilantro, for garnish
• 1/4 cup mayonnaise (or more, if desired)
• juice of 1 medium lemon
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped cilantro
• 1 garlic clove, minced
• salt and pepper

Preparation

Step 1

Preheat oven to 375°F. Line a baking sheet with parchment paper. Drizzle a bit of olive oil on both sides of the chicken breasts. Sprinkle with salt and pepper. Roast for about 40 minutes (the time will vary depending upon the size of the breasts) or until a thermometer inserted into the thickest part of the breast reads 165°F. Remove from oven. Cover with foil and let rest for about 10 minutes. Shred with forks or your hands, when cool.

In a small bowl, whisk the sauce ingredients together and set aside.

Combine the shredded chicken, artichoke hearts, carrots, and celery in a large bowl. Pour the sauce over the contents and use tongs to gently fold everything together (so the chicken doesn’t fall apart too much). Taste and re-season with salt and pepper, if necessary. This salad is best if it spends a little time in the refrigerator for the flavors to meld. Serve with cashews and additional cilantro sprinkled on top. Enjoy!