Artichoke Heart, Date & Chicken Salad with Mint Yogurt Dressing
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Heat olive oil in a non-stick pan over medium-high heat. Add boneless, skinless chicken. Sprinkle with fresh lemon juice and one clove of finely minced garlic. Cover and cook until well browned on both sides and temperature in thickest part of breast reaches 165°F (74°C). Cool chicken in refrigerator. Once cooled slice and set aside.
Drain artichoke hearts and reserve marinade. There will be approximately ⅓ cup
Make the yogurt dressing by combining yogurt and artichoke marinade, mint, nutmeg, the other clove of garlic and salt. Set aside.
In a large bowl, mix romaine lettuce and mixed greens. Add chives and toss together.
Divide salad among four dinner plates. Top each salad with one-quarter of the artichoke hearts, sliced chicken, halved dates, sunflower seeds and sliced almonds. Garnish with sprigs of mint and whole chives. Drizzle plates with the yogurt dressing. Serve remaining dressing on the side.
Nutrition Info
| Per 475 g serving | Amount |
|---|---|
| Calories | 500 |
| Protein | 35 g |
| Fat | 12 g |
| Saturated Fat | 2.5 g |
| Carbohydrate | 71 g |
| Fibre | 11 g |
| Sugar | 54 g |
| Cholesterol | 70 mg |
| Sodium | 370 mg |
| Per 475 g serving | % Daily Value |
|---|---|
| Potassium | 39 |
| Calcium | 25 |
| Iron | 25 |
| Vitamin A | 120 |
| Vitamin C | 70 |
| Vitamin B6 | 55 |
| Vitamin B12 | 39 |
| Folate | 90 |
| Zinc | 26 |
