Three Tomatoes with Creamy Artichoke Chicken Salad

Three Tomates with Artichoke Chicken Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


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
Chicken Salad:
1 (12-ounce) can artichoke hearts, drained
4 boneless, chicken breasts, cooked and chilled
1/2teaspoon garlic powder
1/2teaspoon coarse salt
1/3cup mayonnaise
1teaspoon lemon juice
1/2cup 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.

Nutritional Info *per serving

  • Calories 386
  • Fat 21g
  • Cholesterol 97mg
  • Sodium 914mg
  • Carbohydrate 16g
  • Fiber 4g
  • Sugars 5g
  • Protein 33g