I have seen this recipe on my favorite channel (food network) and it looked so colorful with all the veggies , that I decided to make it in the same day for my parent in laws together with Acharuli xachapuri (Georgian Cheese bread) that made a great combination. Thank God, all went well and they loved both dishes:). I made some changes in the original recipe as always and it worked pretty well. The saltiness of capers and marinated peppers and artichokes is balanced with nice chunks of fresh mozzarella and little pieces of celery give crunch and great texture to the softness of those veggies. Here it is my artichoke salad with basil pesto dressing and grilled chicken breasts.
Provided by georgian girl
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. place artichoke hearts into the pan, drizzle with some olive oil and roast them in the oven for about 20-25 minutes.
- 2. sprinkle salt and pepper on the chicken breasts and grill or pan roast them, let them cool down little bit and then slice into bite size pieces.
- 3. cut cherry tomatoes into halves.
- 4. slice the peppers into stripes.
- 5. chop celery sticks into small cubes.
- 6. cut mozzarella into 1 inch size pieces.
- 7. Mix all the ingredients in the large bowl, add capers, salt, pepper and pesto, stir well and let it sit for about 30 minutes in the fridge so that every ingredient absorbs the flavor.
- Basil pesto.
- • 1 clove of garlic.
- • 7-8 pcs of basil.
- • ½ cup of olive oil.
- • 1 table spoon of viniger.
- • ½ lemon juice.
- • ½ cup of pine nuts or walnuts.
- • salt, pepper.
- preparation.
- • chop garlic and basil roughly and place them in the food processor.
- • add walnuts and keep processing.
- • add lemon juice, vinegar, oil, salt and pepper.
- • after all ingredients are well incorporated and mixed, turn the food processor off and check the taste.
- • If you are happy with the taste, toss pesto over the salad mix and let it sit for about 30 minutes to incorporate the flavor.
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Jerusalem Dorsey
[email protected]I followed the recipe exactly and the salad turned out great! I will definitely be making it again.
Mian Sadique Ahmad
[email protected]The artichokes in this salad were tough and the dressing was too oily.
Junior Kessy
[email protected]This salad is a bit bland for my taste. I would add some more seasoning or a different dressing.
Lorie Stevens
[email protected]I've never been a fan of artichokes, but this salad is amazing! The dressing is so flavorful and the artichokes are cooked perfectly.
MUSTAF SENKIMA
[email protected]This salad is a great way to use up leftover artichokes. It's also a healthy and delicious dish that's perfect for a light lunch or dinner.
Mahfujulamin Mahi
[email protected]I wasn't sure how I would like artichokes, but this salad changed my mind. They're so delicious!
Subhan Cheetah
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The artichokes are so flavorful and the dressing is perfect.
Naomi Robinson
[email protected]I love the simplicity of this salad. It's a great way to showcase fresh, seasonal ingredients.
Fasteststar and Bean863
[email protected]I've made this salad several times and it's always a crowd-pleaser. The dressing is light and flavorful, and the artichokes are always cooked perfectly.
Palesa Oliphant
[email protected]This recipe is easy to follow and the results are delicious. I would highly recommend it to anyone who loves artichokes.
Aiza Ansari
[email protected]I made this salad for a party and it was a hit! Everyone loved the unique combination of flavors.
Yarikk
[email protected]This artichoke salad is a delightful blend of flavors and textures. The artichokes are tender and slightly tangy, while the avocado adds a creamy richness. The sun-dried tomatoes and pine nuts add a bit of sweetness and crunch. Overall, this salad is