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Chicken, Artichoke and Pepper Salad
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: North American
Ingredients:
  • 2 tbsp canola oil
  • 1 lb chicken breast, boneless, skinless, cut into 1/2" thick strips
  • 1 cup mushroom, button or common white, quartered (~2 1/2 oz)
  • 3 cloves garlic, minced (~1 tbsp)
  • 1 1/2 cups hearts artichoke hearts, canned in oil, rinsed, drained, quartered
  • 3 tbsp vinegar, white wine
  • 3 tbsp parsley, fresh italian / flat leaf, chopped
  • 1 pepper, red, thinly sliced (~3/4 cup)
  • 1 pepper, yellow, thinly sliced (~1 1/4 cups)
  • 2 1/2 cups spinach, baby
Instructions:
  1. Cooking
    1. Heat half of the oil in a pan over medium high heat.
    2. Saute the chicken pieces until cooked through, about 3 minutes per side.
    3. Remove to a plate.
    4. In the same pan, heat the remaining oil and add the mushrooms.
    5. Saute until mushrooms are tender and slightly browned, about 3 minutes.
    6. Add the garlic and saute for 30 seconds and remove the mushrooms keeping the oil.
    7. Allow the mushrooms to cool for 5 minutes.
    8. Slice the chicken into bite sized pieces.
    9. Mix together the artichokes, mushrooms, white wine vinegar and reserved mushroom oil.
    10. Add the chicken pieces, parsley, peppers and spinach.
    11. Toss together and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 25313%
Total Fat 9g14%
    Saturated Fat 1g5%
    Trans Fat 0g--
Cholesterol 66mg22%
Sodium 153mg6%
Total Carbohydrate 15g5%
    Dietary Fiber 5g21%
    Sugars 3g--
Protein 30g61%
Vitamin A 3154iu63%
Vitamin C 160mg266%
Calcium 76mg8%
Iron 3mg16%