Ingredients
- 2 potato (large)
- 5 ounces artichoke hearts (marinated artichokes, grilled if possible, Trader Joe's sells these, this equates to about 16 1/8 pieces) (plus liquid for drizzling, optional)
- 1/4 cup fat-free Greek yogurt (I use Fage)
- 2 tablespoons balsamic vinegar (plus more for drizzling)
- 4 cups mixed greens ( spring mix, romaine or other lettuce, to cover a large plate)
- 1/2 pound boneless skinless chicken breast ( 1 fillet, grilled or rotisserie cooked, diced or shredded)
- 1 cup walnuts (halves, toasted, roughly chopped)
- 1.5 cups cherry tomatoes (or grape tomatoes, halved or whole )
- 1/4 cup parsley (Italian parsley, packed fresh, roughly chopped)
- 2 green onions (sliced, large onions, I use only the green part)
- Salt and pepper, to taste
How to Make
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Step 1: Microwave or boil potatoes (with or without peel) and dice. Let cool slightly.
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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.
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Step 3: Add yogurt to potatoes and toss. Pour in balsamic vinegar and stir.
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Step 4: Line plate with the lettuce and top with the potato mixture, spreading evenly.
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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.
We hope you enjoy this recipe!
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