Created by Maito on April 11, 2018
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.