Spring brings with it a promise of fresh beginnings and vibrant flavors. This Mediterranean-Inspired Artichoke and Chicken Salad is a dish I can’t get enough of. It’s more than just a meal—it’s an experience of everything I love about the season. The crispness of cherry tomatoes, the tang of marinated artichokes, and the tender, zesty chicken create a symphony of tastes that feels like a celebration of spring on your plate.
Picture yourself savoring each bite, with bursts of lemon and hints of sweet roasted red peppers. It’s light yet satisfying, making it perfect for a leisurely lunch or a quick, wholesome dinner. This salad captures the essence of Mediterranean cuisine, bringing a bit of sunshine to your table, no matter where you are.
Why These Ingredients?
I chose these ingredients to showcase the best of spring’s bounty:
- Artichokes: Spring is when artichokes are at their finest, bringing a tender, slightly nutty flavor to the dish.
- Cherry Tomatoes: Sweet and juicy, cherry tomatoes add a refreshing burst of flavor that pairs perfectly with the savory elements.
- Red Onion: Its sharp, slightly sweet taste adds a crisp texture and depth to the salad.
Using in-season produce not only enhances the flavor but also supports sustainable eating. Fresh, local ingredients deliver better taste and nutrition, making your meals more delicious and environmentally friendly.
What Makes This Recipe Special:
This salad is a delightful mix of bold Mediterranean flavors and fresh spring produce. The marinated artichokes and roasted red peppers provide a tangy sweetness, while the great northern beans add a satisfying heartiness. The homemade dressing, with its herbaceous and slightly sweet notes, ties everything together beautifully. Paired with tender, lemony chicken, this meal feels indulgent yet wholesome.
Tips for Making It Perfect:
- Marinate in Advance: For an even deeper flavor, marinate the chicken overnight.
- Customize Your Salad: Add cucumbers or olives for extra Mediterranean flair.
- Pair It Up: Serve with crusty bread or a light quinoa salad to complete the meal.
This Artichoke and Chicken Salad is a vibrant, nourishing dish that’s perfect for spring. I can’t wait to see how you make it your own!
Prep Time
30 minutes
Cook Time
15 minutes
Serves
4
Ingredients
Salad:
- 12 oz jar marinated artichokes
- 1/2 cup roasted red peppers, diced
- 14 oz can great northern beans
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
Dressing:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 2 tsp maple syrup
- 1/2 tsp garlic powder
- 1 tbsp dried basil
- 2 tsp dried oregano
- Salt and pepper to taste
Chicken:
- 1 lb chicken tenderloin
- 2 tbsp olive oil
- Juice of 2 lemons, zest of 1 lemon
- 1 tbsp honey
- 2 garlic cloves, minced
- 2 tsp paprika
- 2 tsp oregano
- 1/2 tsp cumin
- Salt and pepper to taste
Steps
1
Marinate the Chicken. Combine the chicken tenderloin with olive oil, lemon juice, lemon zest, honey, minced garlic, paprika, oregano, cumin, salt, and pepper in a bowl. Mix until the chicken is well coated. Let it marinate for at least 30 minutes to absorb all the flavors.
2
Cook the Chicken. Heat a pan over medium-high heat. Once hot, add the marinated chicken and cook until it reaches an internal temperature of 165°F. Set aside to rest before slicing.
3
Make the Dressing. Whisk together the olive oil, red wine vinegar, maple syrup, garlic powder, dried basil, dried oregano, salt, and pepper in a small bowl. Set aside.
4
Assemble the Salad. In a large bowl, mix the marinated artichokes, diced roasted red peppers, great northern beans, halved cherry tomatoes, and thinly sliced red onion. Drizzle the dressing over the salad and toss gently.
5
Serve. Arrange the salad on plates and top with slices of cooked chicken. Enjoy it warm or at room temperature for a perfect spring meal.
