Best 4 Artichoke Chicken Salad Tarts Recipes
Indulge in a delightful culinary journey with our enticing Artichoke Chicken Salad Tarts, where flavors dance harmoniously in every bite. These individual tarts boast a flaky, golden brown crust that encases a creamy, savory filling of tender chicken, tangy artichoke hearts, and a medley of fresh herbs. A burst of flavor awaits with each bite, perfectly complemented by the crisp, flaky crust.
Our recipe collection offers a variety of these delectable tarts, each with its unique twist. From the classic Artichoke Chicken Salad Tarts to the more adventurous Roasted Red Pepper and Artichoke Tarts, there's a flavor combination to tantalize every palate.
For those who prefer a vegetarian option, our Artichoke and Feta Tarts are a delightful choice. The combination of tangy artichoke hearts, creamy feta cheese, and a hint of lemon zest creates a symphony of flavors that will leave you craving more.
And if you're seeking a gluten-free alternative, our Almond Flour Artichoke Tarts provide the perfect solution. With a nutty, subtly sweet crust and the same delectable filling, these tarts cater to those with dietary restrictions without compromising on taste.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure with our Artichoke Chicken Salad Tarts. Each recipe is carefully crafted to ensure a delightful experience, whether you're hosting a brunch, a luncheon, or simply treating yourself to a savory snack.
ROASTED ARTICHOKE SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
ARTICHOKE CHICKEN
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
ARTICHOKE, BACON & CHEESE TART
Perfect for lunch or a light supper with a tomato or leaf salad - make your own pastry if you like
Provided by Angela Nilsen
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 170C/conventional 190C/gas 5. If making your own pastry, make as usual. Roll out the pastry so it's large enough to line a deep 23cm flan tin. Let the pastry sides sit slightly above the rim of the tin. Prick the pastry base with a fork.
- Bake blind for 15 minutes, then remove from the oven and lift out the paper and beans. Brush the base of the pastry with a little of the beaten egg (from the filling) and put back in the oven for another 5 minutes.
- While the pastry is baking, heat the oil in a frying pan, then cook the bacon until turning slightly golden. Snip or tear the bacon into large pieces. Beat the cream into the beaten eggs with the garlic and parsley, then season really well.
- Casually arrange the artichoke pieces and bacon in the tart case, then sprinkle with the cheese. Pour over the egg mixture to cover, then season with black pepper. Lower the oven to fan 160C/conventional 180C/gas 4. Bake the tart for 20-25 minutes, or until golden and softly set. Remove and leave to cool slightly before serving.
Nutrition Facts : Calories 769 calories, Fat 62 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.54 milligram of sodium
CHICKEN ARTICHOKE SALAD
This is a different but truly delicious chicken salad. This really goes over well for luncheons or brunch or a warm summer afternoon.
Provided by Just Cher
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine artichoke heart, mushroom, olive, onion& bell pepper in a large bowl.
- Combine oil, vinegar, mayonnaise, lemon juice and seasoned salt and add into artichoke mixture.
- Blend well.
- Season to taste with salt, pepper& lemon pepper.
- Add chicken& rice.
- Cover and refrigerate 2 hours or overnight.
Tips:
- To make the artichoke hearts more flavorful, marinate them in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before using.
- If you don't have any cooked chicken on hand, you can use a rotisserie chicken from the store. Just shred the chicken meat before using.
- To make the tarts ahead of time, assemble them and then freeze them. When you're ready to serve, thaw the tarts overnight in the refrigerator and then bake them according to the recipe instructions.
- These tarts are also delicious served cold, so they're perfect for a picnic or potluck.
Conclusion:
These artichoke chicken salad tarts are a delicious and easy-to-make appetizer or lunch option. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a new recipe to try, give these tarts a try! You won't be disappointed.
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