Grilled Chicken and Artichoke Salad with Lemon Vinaigrette

Ingredients

• about 680 g Chicken Breast
• 1 jar Artichoke Hearts (marinated in oil)
• about 170 g Mixed Greens
• 1 pint Cherry Tomatoes
• 1/4 medium Red Onion
• 3 tbsp Lemon Juice
• 6 tbsp Olive Oil
• 1 clove Garlic
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
2. 2Place the about 680 g chicken breasts on the prepared grill. Season them with the 1/2 tsp salt and 1/4 tsp black pepper. Grill for 6-8 minutes per side, until the internal temperature reaches 74°C and the juices run clear.
3. 3Transfer the grilled chicken breasts to a clean cutting board. Let them rest for 5 minutes to allow the juices to redistribute, then slice them into strips.
4. 4In a large bowl, combine the about 170 g mixed greens, the pint of cherry tomatoes (halved), the 1/4 medium red onion (thinly sliced), and the jar of marinated artichoke hearts (quartered).
5. 5In a small bowl, whisk together the 3 tbsp lemon juice, 6 tbsp olive oil, 1 clove garlic (minced), and the remaining 1/2 tsp salt and 1/4 tsp black pepper until well combined.
6. 6Pour the prepared dressing over the ingredients in the large bowl. Toss gently to coat everything evenly.
7. 7Arrange the dressed salad onto serving plates. Top the salad with the sliced grilled chicken and serve immediately.

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