Chicken & Artichoke Salad
Wed, November 12 2008
Balsamic Marinade:
• 1/3 cup Olive (or cooking) oil
• 1/4 cup Balsamic vinegar
• 2 tbsp. Liquid honey
• 3/4 tsp. Chopped fresh basil
• 1/2 tsp. Garlic cloves, minced
• 1 tsp. Lemon pepper
• 3/4 lb. Boneless, skinless chicken breast halves
• 1 Large red onion, cut into 8 wedges
• 3 1/2 cups of fresh spinach (stems removed, lightly packed)
• 398 ml. Can of artichoke hearts, drained and coarsely chopped
• 1 cup. Halved cherry tomatoes
• 1 cup Chopped walnuts, toasted
• 3/4 cup Crumbled feta cheese
Method:
Combine first 6 ingredients in jar with tight-fitting lid. Shake well. Makes about 3/4 cup marinade. Place chicken in large resealable freezer bag. Pour 1/2 of marinade over top. Seal bag. Turn until coated. Marinate in refrigerator for 3 hours. Drain and discard marinade.
Preheat barbecue to medium. Cook chicken on greased grill for about 5 minutes per side until no longer pink inside. Chop coarsely. Transfer to large bowl.
Cook onion on greased grill for about 10 minutes, turning once, until softened and grill marks appear. Add to chicken. Add remaining 5 ingredients. Toss. Drizzle with remaining marinade. Toss. Serves 6.
Combine first 6 ingredients in jar with tight-fitting lid. Shake well. Makes about 3/4 cup marinade. Place chicken in large resealable freezer bag. Pour 1/2 of marinade over top. Seal bag. Turn until coated. Marinate in refrigerator for 3 hours. Drain and discard marinade.
Preheat barbecue to medium. Cook chicken on greased grill for about 5 minutes per side until no longer pink inside. Chop coarsely. Transfer to large bowl.
Cook onion on greased grill for about 10 minutes, turning once, until softened and grill marks appear. Add to chicken. Add remaining 5 ingredients. Toss. Drizzle with remaining marinade. Toss. Serves 6.
