Roasted Chicken and Grilled Artichoke Salad


Ingredients for Chicken

2 boneless, skinless chicken breasts
1 tablespoon dijon mustard
1 teaspoon kosher salt
fresh ground pepper
juice of half a lemon

Directions for Chicken

  1. Place chicken on a baking sheet. Spoon dijon over chicken and sprinkle with salt and pepper.
  2. Bake for 30 minutes, or until internal temperature reaches 165 degrees.

Ingredients for Artichokes

2 artichokes
juice of one lemon
1 tablespoon kosher salt for water, plus a sprinkling for the cut artichokes
olive oil for brushing

Directions for Artichokes

  1. Cut tip off of artichoke as well as most of the stem. Snip pointy leaves of artichoke with kitchen shears.
  2. Fill a large pot with 3 inches of water. Squeeze the juice of lemon into water, as well as kosher salt. Place steamer rack into pot.
  3. Place artichokes, stem side up, onto steamer rack. Turn stove to high and cover pot. Let steam for 40 minutes, or until you can easily pierce the stem with a knife and the leaves pull off easily.
  4. Once artichokes are cooked, cut them in half lengthwise, through the stem. Brush with olive oil and sprinkle with kosher salt. Place them on a heated grill pan and grill for 10 minutes, until you have the desired grill marks.

Ingredients for Salad and Dressing

spring mix
shaved parmesan
ground pepper
1/4 cup olive oil
1/8 cup balsamic vinegar
2 tablespoons dijon mustard
2 cloves garlic, minced
pinch of kosher salt

Directions for Dressing

  1. In measuring cup, whisk together oil, vinegar, mustard, garlic, salt and pepper. Set aside until ready to drizzle onto salad.


Until next time, Kris