Three Tomatoes with Creamy Artichoke Chicken Salad

  • Yield 4 servings

Orange, yellow and red cherry tomatoes dress up a creamy chicken salad.

Three Tomates with Artichoke Chicken Salad
Mark Boughton Photography / styling by Teresa Blackburn


3 cups halved orange, yellow and red cherry tomatoes
1/2 cup chopped fresh basil, oregano, thyme and parsley
1 tablespoon olive oil
1 tablespoon sherry vinegar
1/4 teaspoon kosher salt
Freshly ground black pepper
Chicken Salad:
1 (12-ounce) can artichoke hearts, drained
4 boneless, chicken breasts, cooked and chilled
1/2 teaspoon garlic powder
1/2 teaspoon coarse salt
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 cup fresh basil leaves
Large crunchy croutons


  1. To prepare tomatoes, combine all ingredients, toss gently, and set aside.
  2. To prepare chicken salad, combine artichokes, chicken, garlic and salt in a food processor and pulse until coarsely chopped. Add mayonnaise and lemon juice and pulse until blended. Add basil and pulse until incorporated. The mixture should be creamy yet still a bit chunky.
  3. To serve, place a quarter of the tomato mixture on each of 4 plates. Place chicken salad alongside. Place croutons on plates.



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