This recipe started out as a stuffed chicken breast recipe that was a bit underwhelming. I had this great concept for a stuffed chicken breast. The filling was quite tasty, but the end result was not what I had envisioned. Dave and I ate our mediocre stuffed chicken breasts for dinner one night. The next day, so it wouldn’t go to waste, I chopped up the leftovers, added a little mayo, and I now had a meal that had Dave asking what was in it because it was SO good! It’s funny how things like that happen sometimes, isn’t it?
I decided to pretty the recipe up a bit and improve balance of flavors and the texture. What I came up with is easy and delicious! The combination of artichokes, sun-dried tomatoes, basil, and garlic give it a bit of a mediterranean feel. This salad came together quickly with the help up canned artichokes, rotisserie chicken, and jarred organic oven-dried tomatoes that I picked up at Costco.
This salad served both Dave and I for lunch, but he eats a lot and I was super hungry. You could definitely satisfy three less voracious appetites, if you needed to.
In a hurry and don't have any mayo made? Just drizzle the salad with a little olive oil and balsamic or red wine vinegar.
- boneless, skinless chicken breasts, cooked - 2, or the meat from 1 rotisserie chicken
- artichoke hearts - one 14-ounce can, drained and quartered
- fresh baby spinach - 1 generous handful
- sun-dried or oven-dried tomatoes in olive oil with Italian seasoning - 3/4 cup, chopped
- walnuts - 1/2 cup, toasted and chopped
- fresh basil leaves - 1/2 cup or 1 small container, cut chiffonade or in thin ribbons
- fresh garlic - 2-3 cloves
- paleo mayonnaise or creamy cashew mayonnaise - 2-3 Tbsp
- water -
- sea salt - to taste
- freshly ground black pepper - 1/2 tsp
- Place all salad ingredients in a large bowl and toss gently to combine.
- Combine 2-3 Tbsp mayonnaise with 2-3 Tbsp filtered water to thin out the dressing.
- Drizzle mayonnaise dressing on the salad and season with salt and pepper.
- Toss to combine.
- Divide evenly among 2-3 serving bowls and garnish with additional walnuts, if desired.