Roast Chicken Salad With Lemon Artichoke Dressing
From sparow64 15 years ago
- - to make
- Serves 6
Love quick meals with the roasted chickens in the deli! You could also use leftover chicken. Add any veggies you like, we like just the spinach and lettuce in this one.
Ingredients
- 1/2 cup mayonnaise shopping list
- 3 tablespoons plain yogurt shopping list
- Zest and juice from 2 lemons (separated) shopping list
- 1/4 cup shredded parmigiano-reggiano cheese shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground green peppercorns shopping list
- 1 1/2 cups frozen artichoke quarters, thawed shopping list
- 3 tablespoons chopped green onions shopping list
- 1 roasted chicken (homemade or store-bought) shopping list
- romaine lettuce and fresh spinach, washed and torn or chopped shopping list
How to make it
- Dressing:
- Blend mayonnaise, yogurt, lemon juice, cheese, salt and pepper in a food processor.
- Add artichokes and pulse until roughly chopped.
- Add lemon zest and green onions and pulse 1 last time.
- Remove breasts from bones, reserving wings and leg quarters to make soup or for another use.
- Remove skin and pull breasts into chunks, then cut into bite-size pieces.
- Transfer to a bowl and combine with romaine lettuce and spinach
- Toss with dressing
The Rating
Reviewed by 5 people-
Wonderful combination! Cannot wait to try it!
clbacon
in Birmingham loved it
-
great recipe love the ingredients thanks high 5
momo_55grandma
in Mountianview loved it
-
wonderful!
midgelet
in Whereabouts loved it
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