Artichoke Chicken Salad Tarts Recipes

ARTICHOKE CHICKEN SALAD TARTS

Steps:

• Tart Shells 1. Preheat oven to 375 degrees F. 2. Flatten bread slices using a rolling pin. Trim crust off bread slices using a pizza cutter, sorming squares. Cut a 1/2-inch slit in each side of bread slices. 3. Place butter in a prep bowl; microwave on HIGH 20-30 seconds or until melted. 4. Brush butter evenly over both sides of bread. Carefully press bread into cups of 12-cup muffin pan. 5. Bake 18-20 minutes or until golden brown; remove from oven and cool completely. Salad 1. Coarsely chop artichokes. 2. Finely dice chicken and bell pepper. 3. Snip parsley. 4. Zest lemon to measure 1 tsp zest. Juice lemon to measure 2 tsps juice. 5. Combine artichokes, chicken, bell pepper, parsley, lemon zest, juice, dressing and garlic. For a cooler serving temperature, cover and refrigerate at least 30 minutes. To Serve Fill tart shells with chicken mixture using medium scoop. If desired, finely grate Parmesan cheese over chicken mixture using microplane grater. Top with coarsely ground black pepper. Serve immediately.

SALAD WITH ARTICHOKES

Steps:

• In a large bowl, combine the mixed greens, onion, and artichoke hearts.
• In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
• Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

CHICKEN ARTICHOKE SALAD

Steps:

• Put the artichoke hearts and mushrooms in a serving dish.
• In a separate small bowl, thoroughly mix the oil, vinegar, salt, pepper and mustard.
• Pour the dressing over the artichokes and mushrooms.
• Toss well and then leave to marinate for 10 minutes.
• Just before serving, add the chicken (cooled) to the salad and toss well.
• Serve on a bed of chilled Romaine lettuce leaves.

GRILLED CHICKEN PASTA SALAD WITH ARTICHOKE HEARTS

Steps:

• Light the grill or heat the broiler. Coat the chicken with 1 tbsp of the oil and season with 1/4 tsp salt, 1/4 tsp garlic powder and 1/4 tsp pepper.
• Grill or broil until just done, 4-5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.
• In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly.
• In a large bowl, toss the pasta with 1 tbsp olive oil. Make sure to coat all the pasta thoroughly, so it won't stick together.
• Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp oil, the vinegar, remaining 1 tsp salt, 1/4 tsp pepper, and the Parmesan to pasta and toss well.
• Serve with additional parmesan and Enjoy!