Name: Creamy Chicken Salad with Avocado & Artichoke Hearts
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1 ½ avocados; 0.68 kg chicken breasts, boneless skinless; 1 ½ lemons; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; garlic powder; mayonnaise; oregano, dried; salt

Creamy Chicken Salad with Avocado & Artichoke HeartsCreamy Chicken Salad with Avocado & Artichoke Hearts — a 25-minute snack recipe with 12 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1 ½ avocados

0.68 kg chicken breasts, boneless skinless

1 ½ lemons

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

garlic powder

mayonnaise

oregano, dried

salt

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat chicken dry with paper towels and cut into bite-sized pieces.

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken, salt, and pepper; cook stirring occasionally, until golden and cooked through, about 4 minutes. Remove to a plate and set aside to cool, 5 minutes.

Meanwhile, wash, dry, zest and juice lemons into a large bowl. Add mayo, Dijon, and spices, then whisk to combine the dressing.

Drain artichoke hearts. Using a clean cutting board, roughly chop artichokes and add to the bowl with the dressing.

Wash, dry, halve, and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl, along with the cooled chicken, and stir to combine the chicken salad.

To serve, divide chicken salad between plates or bowls and enjoy!

Open this recipe in Flambette