Karen GoodwinGrilled Chicken with Creamy Artichoke Topping
In The Fresh Meat Case
Grilled Chicken with Creamy Artichoke Topping
In The Fresh Meat Case
PREP TIME: 25min COOK TIME: 20min
Serves 4
- 540
Calories - 83g
Protein - 1170mg
Sodium - 3g
Sat. Fat - 2g
Sugar 
Ingredients
3 tbsp. Extra Virgin Olive Oil
1 3/4 tsp. Adobo All-Purpose Seasoning with Pepper
1 6 oz. jar Artichoke Hearts, drained and coarsely chopped
1/3 cup grated Parmesan cheese
1 tbsp. mayonnaise
2 tbsp. chopped parsley
1/2 tsp. grated lemon zest
1 tsp. lemon juice
6 cups mixed baby greens
1 cup cherry tomatoes, halved
3 tbsp. shaved Parmesan cheese for garnish (optional)
Step 1
In medium bowl, toss together chicken with 1 tablespoon olive oil and 1½ teaspoons Adobo seasoning. Marinate for 15 minutes in the refrigerator.
Step 2
In medium bowl, combine the artichokes, grated Parmesan, mayonnaise, parsley, lemon zest and 1 teaspoon lemon juice. Set aside until ready to serve.
Step 3
Heat a grill or grill pan to medium-high heat. Pat chicken dry with a paper towel. Grill the chicken, flipping once, until golden brown and cooked through (internal temperature registers 170°F on quick-read thermometer when inserted into thickest part of breast), about 10-20 minutes.
Step 4
Meanwhile, in large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice and ¼ teaspoon Adobo seasoning. Add the mixed greens, tomatoes and shaved Parmesan, tossing to coat in the dressing. To serve, arrange the salad on 4 plates, top with chicken and serve with artichoke mixture for topping.
30 MIN
