Lemon Artichoke Chicken Salad
A delicious chicken salad with marinated artichoke hearts, smoked bacon crumbles and Italian parsley tossed with a dressomg made with fresh lemon juice, olive oil and the artichoke marinade.
6 skinless, boneless chicken breast halves
2 (6-ounce) jars marinated artichoke hearts, undrained
3/4 cup chopped fresh Italian (flat-leaf) parsley
6 to 8 slices smoked bacon, cooked and crumbled
1/4 cup plus 2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Mixed salad greens
- Brown chicken breasts in a lightly oiled skillet over medium heat until nicely browned; cover, reduce heat and simmer for about 10 to 15 minutes or until done and juices run clear. Remove chicken and allow to cool. Coarsely chop.
- Combine chopped chicken and remaining ingredients in a large bowl, toss to mix. Season to taste with salt and pepper, if desired. Cover and chill thoroughly.
- To serve, spoon chicken mixture atop bed of mixed salad greens on individual plates.
Makes 6 servings.