Italian Chicken Salad

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Course Main Dish

Servings 4 -6

Ingredients

3 large chicken breasts about 1-1/2 pounds
2 12- ounce bags of frozen artichoke heart quarters thawed
3 ounces of sun dried tomatoes chopped or sliced
3 ounces of capers
1 cup of kalamata olives chopped (about 5 ounces)
6 ounces of Feta cheese crumbled
Arugula or other lettuce for serving

Dressing:

1/4 cup red-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons finely chopped shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil

Instructions

Poach, bake or grill chicken until done (about 25-30 minutes). When cool, coarsely shred chicken.
Preheat the oven to 450°F. Very lightly coat the artichokes and pan with olive oil (you may need two pans). Roast for about 30-40 minutes, tossing them every 10 minutes or so. They should be brown and a bit crispy. Let cool.
Whisk together all dressing ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
Toss chicken, artichoke hearts and sun dried tomatoes together with 1/4 cup dressing in a bowl and let stand 10 minutes to allow flavors to develop. Add capers, olives and Feta cheese and remaining dressing until combined.
Serve at room temperature on a bed of arugula or other lettuce.

Notes

* I thaw the frozen artichoke hearts on a plate covered by a few paper towels in the refrigerator overnight.
* I prefer the frozen artichoke hearts, but if you can’t find them you can substitute two cans of artichoke heart quarters packed in water (about 14 ounces per can). Drain and dry them as much as possible and the roast according to the directions above.
* Don't have time to cook chicken? Use the white meat from two rotisserie chickens.
* Can be prepared a few hours in advance.
* Extra dressing? Use it on another salad as it's very tasty.