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Grilled, Healthy Eating, Mains

Smoked chicken and grilled artichoke salad

Easter has a special meaning for cooks. Of course, it's a day of celebration, but it's also a signal of the changing of seasons, of the shift from the hearty foods of the chilly months to the fresher flavors to ... Read more

Active work time: 35 minutes | Total preparation time: 1 hour | Serves 4 to 6


  • 3 tablespoons Sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 cup olive oil
  • 1 shallot, minced
  • Salt, pepper

Step 1Whisk together the vinegar, mustard and sugar in a small bowl. Slowly whisk in the oil until emulsified. Stir in the shallot and salt and pepper to taste. Set aside.


  • 1 1/2 pounds baby artichokes, trimmed and halved
  • 1 tablespoon olive oil
  • Salt, pepper
  • 1/2 pound green beans, trimmed
  • 1/2 cup slivered almonds
  • 1 pound shredded smoked chicken
  • 2 (5-ounce) bags mixed greens

Step 1Steam the artichokes over simmering water until tender but still firm, 10 to 15 minutes. Drain and toss with the oil and salt and pepper to taste. Set aside.

Step 2Heat a grill or stove-top grill pan over high heat. Grill the artichokes, turning once or twice, until they are lightly charred, about 5 minutes.

Step 3Steam the green beans over simmering water just until bright green and crunchy, 3 minutes. Drain, refresh in ice water, then drain again and set aside.

Step 4Toast the almonds in a small skillet over medium heat, stirring frequently, until golden, about 5 minutes.

Step 5Toss the artichokes, green beans, almonds, chicken and mixed greens together in a large bowl with the dressing.

Note: You can cook the artichokes and beans a day ahead, then let them come to room temperature before adding to the salad. Choose the smallest baby artichokes you can find. Trim only the tough outer dark green leaves. If you can, use haricot verts (French string beans) or Mexican young green beans. If not, cut regular green beans in half and steam them a minute or two longer. From Mayi Brady.
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