Artichoke Chicken Salad

Step 1

Start by preparing the chicken breast fillets. I like to estimate one fillet per person, but you can adjust this to suit your preferences.

Step 2

Preheat the oven to 360 °F / 180 °C / 170 °C fan oven.

Step 3

Season the chicken fillets with salt, pepper and basil on both sides. Heat up some olive oil or vegetable oil in a skillet on medium high heat, and pan sear the chicken until it’s golden on both sides.

Step 4

Transfer the chicken fillets to an oven safe casserole dish, and bake them for 5-10 minutes, or until the chicken has cooked through.

Step 5

Meanwhile, combine lettuce or leafy greens, diced tomatoes, artichoke hearts, olives and feta cheese in a salad bowl.

Step 6

When the chicken is done, you should remove it from the oven and leave it to rest for about 5 minutes before slicing it and adding it to the salad. This will ensure that the meat retains its juices, and also allow the chicken to cool down.