Entree Salad With Chicken, Artichokes & Potatoes

2
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"Spring makes me think of fresh herbs, artichokes and entree salads. I love coming up with entree salads using all kinds of proteins and vegetables, and I always love adding potatoes, since they are one of my favorite foods. This salad was created for RSC 2018 from a specified list of ingredients. Feel free to improvise proteins and add what you like that was not included in that list - for instance, blue cheese, olive oil and raw red bell pepper would be great additions to this."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (831.2 g)
  • Calories 940.1
  • Total Fat - 43.2 g
  • Saturated Fat - 5 g
  • Cholesterol - 97.5 mg
  • Sodium - 218.6 mg
  • Total Carbohydrate - 88.6 g
  • Dietary Fiber - 19.9 g
  • Sugars - 9.5 g
  • Protein - 58.3 g
  • Calcium - 256.7 mg
  • Iron - 8 mg
  • Vitamin C - 121.8 mg
  • Thiamin - 0.7 mg

Step 1

Microwave or boil potatoes (with or without peel) and dice. Let cool slightly.

Step 2

Lift artichoke hearts out of jar straight into a bowl (leave on whatever marinade clings to them). Roughly chop artichoke hearts in the bowl. Mix in potatoes until incorporated.

Step 3

Add yogurt to potatoes and toss. Pour in balsamic vinegar and stir.

Step 4

Line plate with the lettuce and top with the potato mixture, spreading evenly.

Step 5

Sprinkle chicken, walnuts, tomatoes, parsley and green onions over. Salt and pepper to taste. Drizzle more balsamic over the salad, if preferred (I like to). Optionally, you may also drizzle a tablespoon of the marinated artichoke liquid over each salad before serving.

Tips & Variations


No special items needed.

Related

KATO BABY

Yum, this was so tasty Maito, we really enjoyed this flavorful salad. It was quick and easy to make with excellent results, the flavor and the textures were spot on. We really enjoyed it. Made for RSC 2018, it was an excellent use of game ingredients.

review by:
(1 May 2018)

Mia in Germany

We loved this salad a lot! My artichokes were just grilled, I had to choose between either grilled or marinated and went with grilled. Glad I did because the smoky taste was better than any marinade. The only change which I accidentally made was dumping the chicken in the potato-artichoke mix, but I think that did not alter the outcome too much. This made a very tasty lunch for the two of us! Thanks for sharing :) Made for RSC game.

review by:
(27 Apr 2018)

LifeIsGood

This was a tasty salad! I like entree salads, too, but had never thought to put potatoes into one! I loved the combination of potatoes and artichokes. The other ingredients worked very well together. I was making the salad for 3 people, so I doubled the ingredients. I think the balsamic was a little overpowering because of it, so next time I just won't double that ingredient. I really loved the artichoke oil drizzled over the finished salad. Yum!

review by:
(26 Apr 2018)

Linky

I liked this a lot - I only used 1 potato, 1/2 cup walnuts, and everything else as written. The ingredients worked well together. I do think I'd use a more traditional vinaigrette or ranch type dressing. I love balsamic and Greek yogurt, but something was missing. Adding the liquid that clings to the marinated artichokes was a way of getting a little oil in the dressing, but maybe a little more - intentionally! - would add that "je ne sais quoi"! Regardless, I'm glad you invented this tasty salad!

review by:
(21 Apr 2018)