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Grilled Chicken Artichoke Salad on a Large White Square Plate with a Fork on the Side

30-Minute Grilled Chicken Artichoke Salad

A flavor-packed 30-minute main-dish salad: Italian-dressing marinated chicken grilled in a cast iron skillet over spring mix with cucumber, artichoke hearts, roasted red peppers and feta, with a simple 3-to-1 balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 salads
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
  • 3/4-1 cup Italian dressing for marinating
  • 2 tablespoons olive oil
Salad
  • 1 bag spring mix
  • 1 cucumber diced, skin on
  • 14 oz artichoke hearts 1 can, drained
  • 1/2 cup roasted red peppers jarred, such as Mezzetta
  • 1/2 cup feta cheese or blue cheese
Balsamic vinaigrette
  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper

Method
 

  1. Put the chicken in a zip-top bag with the Italian dressing and marinate 10-15 minutes (up to an hour).
  2. Heat the olive oil in a cast iron skillet (or grill pan or BBQ) and cook the chicken 5-7 minutes per side, until it reaches 160°F (rising to 165°F as it rests). Rest a few minutes, then slice into slivers.
  3. Pile spring mix and cucumber on each plate and top with artichokes, roasted red peppers and feta.
  4. Whisk the olive oil, balsamic, salt and pepper (the classic 3-to-1 ratio) and drizzle a little over each salad. Top with the sliced chicken.

Notes

Dress the vinaigrette up with grainy mustard, shallots or herbs if you like, or make a big batch and keep it in the fridge.