Mediterranean Chicken and Artichoke Salad

by Andie Mitchell on June 3, 2012

chicken artichoke salad-2

This is a favorite summertime salad. Bright, fresh, and light, the mix falls between a chicken and a pasta salad, only without the mayo or the pasta. Whenever I make it, I’m reminded how satisfying it is to eat a dish full of so many different tastes: garlic, lemon, feta, artichokes, and olives.

chicken artichoke salad-4

This is the kind of thing you’d be happy to serve at a cookout as a lighter alternative to traditional summer salads and not feel like you’re lacking fun and flavor.

chicken artichoke salad-6

Mediterranean Chicken and Artichoke Salad

For Chicken and Marinade:

  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 teaspoons red wine vinegar or apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 lb boneless, skinless chicken breast, cut into pieces

Remaining Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • pinch each of salt and pepper
  • 1 tablespoon grainy dijon mustard
  • 6 big handfuls of fresh baby spinach
  • 1/4 cup olives- your favorite kind, chopped
  • 3/4 cup crumbled feta cheese
  • 2 cups artichoke hearts, marinated or canned
  • 2 cups grape tomatoes 
  • fresh lemon slices, for garnish

 

  1. Whisk all marinade ingredients in a small bowl. Pour over chicken, taking care to coat all sides. Cover and refrigerate chicken for at least 1 hour.
  2. Cook the chicken by pan frying or grilling until no longer pink.
  3. In a small bowl, whisk the 2 tablespoons olive oil, garlic, lemon juice, salt, pepper, and dijon mustard. Set aside while you assemble the salad.
  4. In a large bowl, toss all remaining ingredients (spinach through grape tomatoes). Top with hot chicken and the small bowl of dressing. Toss well to combine. Serve warm or cold.

serves 4-6

{ 10 comments… read them below or add one }

Netta June 3, 2012 at 6:36 pm

Hello! You are wonderful and inspiring. I bought my first cooling rack (today) because of you! I know…so silly. QUESTION: You often have chicken recipes that don’t show what you do to the chicken, for instance, your buffalo chicken egg rolls. Do you bake the chicken for those…boil? I seem to be confused about the most basic things in the kitchen.

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Kim @ Living, Laughing & Losing June 3, 2012 at 7:08 pm

That salad looks AMAZING! Thank you for sharing. :)

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Marlene Dotterer June 3, 2012 at 7:20 pm

Oh,I am so making this. It looks perfect for summer!

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kelley {mountain mama cooks} June 4, 2012 at 12:28 pm

I love this! I’m trying to stay away from grains right now and I’m eating a lot of the same things. This looks flavorful, fresh and filling!!

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B @ Crags and Veggies June 4, 2012 at 2:18 pm

YUMMY! I love olives and artichokes!

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Tracy {Pale Yellow} June 4, 2012 at 3:18 pm

This salad looks amazing! I agree, I love a pasta salad without the pasta or mayo.

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Shawna June 4, 2012 at 4:25 pm

YUM!! I am going to make this, sans chicken. So glad that salad season is finally here! :)

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Bee (Quarter Life Crisis Cuisine) June 5, 2012 at 6:45 am

Yum! I need to make this for lunches in the summer, it sounds delish! If I was making ahead of time would I add the dressing at the very end though? Or is the spinach supposed to be kinda wilty? Either way, the flavors here are great and I love anything with olives.

Yet again, I am so jealous of your adventures, lady! :)

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Kasey July 14, 2012 at 8:37 am

Made this last night. It was fantastic and my boyfriend even loved it!!!

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Jessi October 26, 2012 at 12:59 pm

This was an amazing recipe and was fun to make. I used marinated artichokes and garlic stuffed green olives and I think it added an extra kick to it. I rate this as a 5 star for sure.

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