Smoked Chicken And Grilled Artichoke Salad

Recipe Ingredients

		Dressing
3 tablespoons	45ml	Sherry vinegar
2 teaspoons	10ml	Dijon mustard
1/2 teaspoon	2.5ml	Sugar
1/4 cup	59ml	Olive oil
1		Shallot - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
1 1/2 lbs	681g / 24oz	Trimmed baby artichokes - halved
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Green beans - trimmed
1/2 cup	46g / 1.6oz	Slivered almonds
1 lb	454g / 16oz	Smoked chicken - shredded
2		Bags mixed greens - (5 oz ea)

Recipe Instructions

For the Dressing: Whisk together the vinegar, mustard and sugar in a small bowl. Slowly whisk in the oil until emulsified. Stir in the shallot and salt and pepper to taste. Set aside.

For the Salad: Steam the artichokes over simmering water until tender but still firm, 10 to 15 minutes. Drain and toss with the oil and salt and pepper to taste. Set aside.

Heat a grill or stove-top grill pan over high heat. Grill the artichokes, turning once or twice, until they are lightly charred, about 5 minutes.

Steam the green beans over simmering water just until bright green and crunchy, 3 minutes. Drain, refresh in ice water, then drain again and set aside.

Toast the almonds in a small skillet over medium heat, stirring frequently, until golden, about 5 minutes. Toss the artichokes, green beans, almonds, chicken and mixed greens together in a large bowl with the dressing.

This recipe yields 4 to 6 servings.

Each of 6 servings: 313 calories; 322 mg sodium; 64 mg cholesterol; 18 grams fat; 3 grams saturated fat; 11 grams carbohydrates; 28 grams protein; 4.93 grams fiber.

Make-Ahead Note: You can cook the artichokes and beans a day ahead, then let them come to room temperature before adding to the salad.

Source:
The Los Angeles Times, 03-27-2002

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