Chicken and Artichoke Salad
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
3
Description
Recipe by John Smith, chef at The American Bistro.
Ingredients
- "Tango Mix Salad Leaf Blend 'White Dacha'" - 5.6 oz
- Marinated cherries - 1.4 oz
- Marinated mini artichokes - 1.8 oz
- Skin-On Chicken Breasts - 1 piece
- Olive Oil - 5 fl oz
- Chicken Egg - 1 piece
- Mustard Greens - ½ spoons
- Meyer Lemon Juice - 1 tablespoon
- Grated Pecorino Pepato Cheese - 1.8 oz
- Sugar - a pinch
- Salt - a pinch
Step by Step guide
Step 1
For the mayonnaise, separate the yolk from the egg white, then add mustard, lemon juice, salt, and pepper to the yolk, and blend with a mixer until smooth.
Step 2
While continuing to whisk, slowly drizzle the olive oil into the sauce and whisk until the mixture emulsifies and the sauce turns pale.
Step 3
Add Parmesan cheese to the prepared mayonnaise.
Step 4
Brush the chicken breast with oil, season it with salt and pepper, and place it in a preheated oven at 356°F for 45 to 50 minutes. Then remove it and make a cut — it should be uniformly white, free of blood, and completely cooked through.
Step 5
Coarsely chop the iceberg lettuce, tomatoes, and artichoke.
Step 6
Slice the chicken breast crosswise into thin slices.
Step 7
Add Parmesan cheese to the mayonnaise and mix thoroughly.
Step 8
Arrange the prepared vegetables on a plate, place the chicken on top, and drizzle with the sauce.
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