Chicken and Artichoke Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 303.2
  • Total Fat: 19.8 g
  • Cholesterol: 49.7 mg
  • Sodium: 435.5 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 17.4 g

View full nutritional breakdown of Chicken and Artichoke Salad calories by ingredient
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Number of Servings: 6

Ingredients

    MARINADE:
    1/3 cup Olive oil
    1/4 cup Balsamic vinegar
    2 tbsp liquid honey
    1 tbsp chopped fresh basil
    2 garlic cloves, minced
    1 tsp lemon pepper
    3/4 lb boneless, skinless chicken breast halves
    1 large red onion, cut into eight wedges
    3 1/2 cups spinach (about 6 ounces)
    14 oz can artichoke hearts, drained and coarsely chopped
    1 cup halved cherry tomatoes
    3/4 cup crumbled feta cheese (about 4 ounces)
    chopped walnuts, toasted (optional - not included in calorie count)

Directions

Balsamic Marinade: Combine first six ingredients in a jar with tight-fitting lid. Shake well. Makes about 3/4 cup of marinade.
Place chicken in large resealable freezer bag. Pour 1/2 the 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 a bowl.
Cook onion on greased grill for about 10 minutes, turing once, until softened and grill marks appear. Add to chicken.
Add remaining ingredients. Toss. Drizzle with remaining marinade. Toss again. Sprinkle with walnut pieces, if using.
Makes about 11 cups of salad. Serves six.

Number of Servings: 6

Recipe submitted by SparkPeople user COUNTCALORIE2.

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