Grilled Chicken and Artichokes with Mixed Greens Recipe
Ingredients
| Arugula | 2 Bunch (100gm) | |
| Radicchio-1 head | ||
| Alfalfa sprouts | 3 Ounce | |
| Artichoke hearts | 12 | |
| Tomatoes-8 sun-dried, sliced, or cherry tomatoes, halved | ||
| Yellow pepper-1 sweet, thinly sliced | ||
| Chicken breasts-1 pound, boneless, skinless | ||
| Balsamic vinegar | 1/3 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Fresh basil or thyme-1 tablespoon, minced | ||
| Black pepper | 1/4 Teaspoon | |
Directions
GETTING READY
1. Prepare a dressing by whisking together the vinegar, oil, basil or thyme, and pepper.
MAKING
2. Prepare the serving plates by layering the arugula, radicchio, sprouts, artichokes, tomatoes, and peppers on the plates.
3. Grill the chicken for five minutes and then slice it into thin slices.
4. Add the chicken to the layered salad vegetables
5. Add the dressing and toss well
SERVING
6. Serve immediately
1. Prepare a dressing by whisking together the vinegar, oil, basil or thyme, and pepper.
MAKING
2. Prepare the serving plates by layering the arugula, radicchio, sprouts, artichokes, tomatoes, and peppers on the plates.
3. Grill the chicken for five minutes and then slice it into thin slices.
4. Add the chicken to the layered salad vegetables
5. Add the dressing and toss well
SERVING
6. Serve immediately
Chef
