Tuscan Chicken Salad With Arugula And Artichokes Recipes

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TUSCAN CHICKEN SALAD WITH ARUGULA AND ARTICHOKES



Tuscan Chicken Salad with Arugula and Artichokes image

Here's an elegant Tuscan salad for two, made with grilled chicken and artichoke hearts over a bed of arugula and romaine lettuce.

Provided by My Food and Family

Categories     Home

Time 46m

Yield 2 servings

Number Of Ingredients 7

1/2 cup KRAFT Tuscan House Italian Dressing
2 small boneless skinless chicken breasts (1/2 lb.)
2 cups each torn arugula and romaine lettuce
1 can (14 oz.) quartered artichoke hearts, drained
2 plum tomatoes, cut into wedges
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
4 fresh basil leaves, cut into thin strips

Steps:

  • Pour 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). Cut into strips.
  • Combine arugula and romaine; place on platter. Top with artichokes, tomatoes, chicken, remaining dressing, cheese and basil.

Nutrition Facts : Calories 510, Fat 28 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1070 mg, Carbohydrate 25 g, Fiber 6 g, Sugar 9 g, Protein 38 g

ARTICHOKE ARUGULA SALAD



Artichoke Arugula Salad image

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 7

8 cups fresh arugula or baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dried cranberries
3/4 cup chopped pecans, toasted
4 green onions, chopped
1/2 cup reduced-fat raspberry vinaigrette
3/4 cup crumbled feta cheese

Steps:

  • In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

PASTA SALAD WITH CHICKEN AND ARTICHOKES



Pasta Salad with Chicken and Artichokes image

Make and share this Pasta Salad with Chicken and Artichokes recipe from Food.com.

Provided by Shawnee TX

Categories     Chicken

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb pasta shells
2 tablespoons oil
1 1/2 cups mayonnaise
3 tablespoons lemon juice
3 tablespoons parsley, Chopped
1 teaspoon dried basil
3 cups chicken, diced, cooked
1 (6 ) jar artichokes, chopped
1 dash Tabasco sauce
toasted almond

Steps:

  • Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often.
  • Drain well and rinse with cold water.
  • Shake out excess water and toss pasta with oil.
  • Combine mayonnaise, lemon juice, parsley and basil.
  • Place pasta in large bowl.
  • Add mayonnaise mixture, chicken, artichokes and tabasco.
  • Toss well.
  • Garnish with almonds.
  • For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.

TORTELLINI ARTICHOKE SALAD



Tortellini Artichoke Salad image

This hearty salad can serve as a main course or side dish. The creamy Italian dressing and marinated artichoke hearts create a tangy coating for the tortellini.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2-3 servings.

Number Of Ingredients 5

1-1/4 cups frozen cheese tortellini
6 cherry tomatoes, halved
1/4 cup sliced green onions
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
1/4 cup creamy Italian salad dressing

Steps:

  • Cook tortellini according to package directions; drain and rinse with cold water. Place in a bowl. Add the tomatoes, onions, artichokes and salad dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 312 calories, Fat 21g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 553mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

CHICKEN SALAD WITH TARRAGON AND ARTICHOKES SANDWICH



Chicken Salad With Tarragon and Artichokes Sandwich image

Make and share this Chicken Salad With Tarragon and Artichokes Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 cups cooked chicken breasts, cut into 1-inch cubes
1 1/4 cups mayonnaise
1 cup finely chopped celery
1/2 cup finely grated carrot
1/2 cup finely chopped red bell pepper
2 teaspoons dried tarragon
1/2 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste
1 (14 ounce) can water-packed artichoke hearts, drained and coarsely chopped
12 fresh plain croissants
lettuce
red bell pepper, strips

Steps:

  • Combine the first 10 ingredients in a large bowl; cover and chill 4-6 hours (at least).
  • Cut each croissant in half horizontally; place a lettue leaf on the bottom slice.
  • Add chicken salad and top with red bell pepper strips, if desired.
  • Cover with croissant top and slice in half; serve immediately.

Nutrition Facts : Calories 429.6, Fat 23.4, SaturatedFat 8.8, Cholesterol 78.8, Sodium 668.8, Carbohydrate 36.9, Fiber 3.7, Sugar 8.9, Protein 18.4

ITALIAN STYLE CHICKEN SALAD



Italian Style Chicken Salad image

Warm roasted chicken and garlic adds flavor, fresh fennel and onion and celery give nice crunch. Served on a bed of arugula. You are going to love this one!

Provided by KrissyHipp30

Categories     Salad

Time 35m

Yield 6

Number Of Ingredients 12

½ cup extra-virgin olive oil
3 cloves garlic, minced
2 lemons, juiced
1 (2 pound) roasted chicken, meat removed from bones and cut into bite-size pieces
1 bulb fennel, cored and cut into thin slices
3 stalks celery, thinly sliced
1 red onion, thinly sliced
½ cup chopped fresh parsley
½ cup mayonnaise
1 lemon, zested
salt and ground black pepper to taste
1 bunch arugula

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
  • Stir in lemon juice; set aside to cool.
  • Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
  • Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
  • Arrange arugula on a serving platter; serve chicken salad on arugula.

Nutrition Facts : Calories 540.3 calories, Carbohydrate 8.2 g, Cholesterol 81.8 mg, Fat 45.2 g, Fiber 2.8 g, Protein 25.5 g, SaturatedFat 8.1 g, Sodium 225.2 mg, Sugar 2.3 g

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