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–+ servings
Kate Ramos

Serrano-Artichoke Chicken Salad Recipe

A creamy chicken salad recipe with chopped Serrano ham, artichoke hearts, yogurt, and fresh Italian parsley. Perfect for sandwiches or salads. Chicken salad will keep covered in the refrigerator for up to a week. Recipe adapted from Carmen and Lola
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 -6 Servings
Course: Sandwiches
Cuisine: American
Calories: 281
Ingredients Method Nutrition

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • zest and juice of 1 lemon
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 cup chopped canned artichoke hearts not marinated
  • 4 ounces Serrano ham chopped (about 3/4 cup)
  • 1/2 cup mayonnaise
  • 1/3 cup Greek yogurt
  • 1/4 cup chopped Italian parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Heat broiler to high. Cut each chicken breast in half horizontally to create two thinner filets.
  2. Combine lemon zest and juice, garlic, and olive oil in a medium bowl. Add chicken and season with salt and pepper. Mix to coat breasts in marinade then lay in a single layer on a baking sheet. Drizzle any remaining marinade over the breasts.
  3. Broil chicken breasts until browned and cooked through, about 8 minutes. Remove and let cool slightly.
  4. When cool enough to handle, chop chicken and place in a large bowl. Add remaining ingredients and stir until well combined. Taste and season with more salt and pepper as needed.
  5. Serve on toasted bread as a sandwich or on top of a bed of greens. Also good on a Triscuit.

Nutrition

Serving: 1gCalories: 281kcalCarbohydrates: 2gProtein: 25gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 73mgSodium: 283mgSugar: 1g

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