Chicken Salad with Artichokes, Walnuts & Balsamic Vinegar

Recipe Information

Serves: 4-6
Prep Time: 15 Minutes
Cook Time: 10 Minutes


18 Ocean Mist Baby Artichokes, cooked

(See video: How to Prepare & Cook Baby Artichokes for a variety of cooking methods)
4 boneless, skinless chicken breasts
1 quart chicken broth
1 large yellow Onion, cut into quarters
2 large Carrots, cut into chunks
2 stalks Celery, cut into chunks
1 cup diced Scallions
1 cup diced red peppers
1 cup walnut pieces, toasted
Boston Bibb Lettuce, Butter Lettuce or blend of fresh Lettuces


½ cup fruity olive oil
½ cup balsamic vinegar
½ cup chicken broth
1 cup sour cream or crème fraiche
½ tsp. tarragon, crumbled
Salt and pepper to taste
3 cloves garlic, pressed
Sugar, to taste


  1. Bring chicken broth, Onion, Carrots and Celery to a boil. Add cooked and cook for 5 minutes. Set aside and allow to cool in broth for about 3 hours. Remove and place in refrigerator. Poach chicken breasts in broth for about 10 minutes, then turn off heat. Allow breasts to cool in broth.
  2. To assemble salad, shred chicken pieces and place in large bowl, along with the Artichoke Hearts, ½ cup Scallions, diced red Pepper and most of the nuts.
  3. Mix vinegar, chicken broth, pressed garlic and tarragon in a medium-sized bowl. Whisk in olive oil, then add sour cream or creme fraiche and whisk until smooth. Add salt, pepper and sugar to taste. Pour over salad and blend well.

To Serve:

  1. Prepare salad greens on large platter or individual plates. Add salad, then sprinkle with remainder of Scallions and nuts. Garnish with Hungarian paprika, parsley and lemon wedges.


See other great Artichoke recipes, chef videos, and more.

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