- 15 mins
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Ingredients
- Tomatoes:
- 3 cups halved orange, yellow and red cherry tomatoes 1/2 cup chopped fresh basil, oregano, thyme and parsley 1 tablespoon olive oil 1 tablespoon sherry vinegar 1/4 teaspoon kosher salt Freshly ground black pepper
- Chicken Salad:
- 1 (12-ounce) can artichoke hearts, drained 4boneless, chicken breasts, cooked and chilled 1/2 teaspoon garlic powder 1/2 teaspoon coarse salt 1/3 cup mayonnaise 1 teaspoon lemon juice 1/2 cup fresh basil leaves Large crunchy croutons
Preparation
Step 1
To prepare tomatoes, combine all ingredients, toss gently, and set aside.
To prepare chicken salad, combine artichokes, chicken, garlic and salt in a food processor and pulse until coarsely chopped. Add mayonnaise and lemon juice and pulse until blended. Add basil and pulse until incorporated. The mixture should be creamy yet still a bit chunky.
To serve, place a quarter of the tomato mixture on each of 4 plates. Place chicken salad alongside. Place croutons on plates.