3cups halved orange, yellow and red cherry tomatoes
1/2cup chopped fresh basil, oregano, thyme and parsley
1tablespoon olive oil
1tablespoon sherry vinegar
1/4teaspoon kosher salt
Freshly ground black pepper
1(12-ounce) can artichoke hearts, drained
4boneless, chicken breasts, cooked and chilled
1/2teaspoon garlic powder
1/2teaspoon coarse salt
1teaspoon lemon juice
1/2cup fresh basil leaves
Large crunchy croutons
To prepare tomatoes, combine all ingredients, toss gently, and set aside.
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.
To serve, place a quarter of the tomato mixture on each of 4 plates. Place chicken salad alongside. Place croutons on plates.