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Old 10-17-2005, 01:27 PM   #1
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Chicken and Artichoke Bread Salad

Rue de L’Espoir, Providence

1/2 pound plum tomatoes
1/4 cup olive oil
2 teaspoons lemon juice
1 bunch cilantro, chopped
6 boneless, skinless chicken breasts
1 16-ounce can artichoke hearts
1 clove or more garlic, minced
salt, pepper and oregano to taste
1/2 loaf ciabatta bread (or other crusty bread)
1/4 cup olive oil
salt, pepper, oregano, rosemary and thyme, to taste
1/2 cup shredded parmesan cheese
1 16-ounce can black olives, sliced
1 bunch fresh asparagus, blanched and cut into 1-inch pieces

Preheat oven to 200 F. Slice tomatoes, toss with enough olive oil to coat and season with salt and pepper to taste. Spread on a cookie sheet and slow roast for 4 hours.

Mix 1/4 cup olive oil, lemon juice, cilantro. Add chicken breasts to mixture; stir to coat.

Preheat oven to 375°. Roast chicken for 20 minutes or until cooked through. Cube the cooked chicken. Toss artichoke hearts in enough olive oil to coat. Add garlic, salt, pepper and oregano to taste and toss again.

*Set oven to 400°. Cut bread into 1-inch cubes. Toss with 1/4 cup olive oil, salt, pepper, rosemary, thyme and shredded cheese. Spread on a cookie sheet and cook until golden brown, tossing periodically.

In a large mixing bowl, toss chicken, artichoke hearts, olives, asparagus, roasted tomatoes and bread together.

*Or use seasoned croutons of choice


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Old 10-17-2005, 01:33 PM   #2
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Mish.. before adding the bread is this a saucy dish? Lots of liquid?
If so, I"m thinking it would taste great over some pasta.

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Old 10-17-2005, 02:12 PM   #3
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What a yummy idea, pds, re adding to pasta. Thank you! You don't have to roast the tomatoes with the oil. I always adjust the recipe to my tastes. If you don't like adding the oil to the chicken, that would sound okay with me. I love lemon juice and herbs. Just so the dish doesn't dry out when cooking.
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Old 10-17-2005, 02:27 PM   #4
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Nice on Mish,

think my family will really like this...Thanks..
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Old 10-17-2005, 04:44 PM   #5
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That looks wonderful. I love roasted tomatoes. I'm not fond of cilantro, so I'll use basil.
This will go on next weeks menu...many thanks!
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Old 10-17-2005, 06:05 PM   #6
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Hey, what about tossing all that stuff EXCEPT the bread together and serving it on toast rounds? Mmmmmm....thinking that would be tasty.
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Old 10-21-2005, 08:47 AM   #7
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This is what I'm making for dinner tonight if a can get out of work early enough. I have been looking for a light recipe like this that is different than the everyday green salad and I need to trim my rosemary anyways. Thanks.
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Old 10-22-2005, 01:46 PM   #8
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Mish, that sounds great! Can't wait to try it.

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