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Photo of Chicken with artichoke and potato salad by WW

Chicken with artichoke and potato salad

4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
A tangy dressing and marinated artichokes give this warm salad a great lemony zing

Ingredients

Skinless chicken breast

540 g, (buy 600g), fat trimmed

Potato(es)

600 g, kipfler variety, scrubbed, halved

Frozen green peas

120 g, (1 cup)

Lemon juice

2 tsp

Vinegar

½ tbs, (white wine)

Dijon mustard

1 tsp

Olive oil

1 tbs

Artichoke hearts, canned, rinsed, drained

170 g

Green shallot(s)

2 individual, thinly sliced

Fresh flat-leaf parsley

½ cup(s)

Instructions

  1. Place a large saucepan of water over high heat and bring to the boil. Reduce heat to low. Add chicken and simmer, uncovered, for 5 minutes. Remove from heat. Cover and stand for 10 minutes or until the chicken is cooked through. Drain. Cool chicken for 10 minutes before slicing thickly on the diagonal.
  2. Meanwhile, cook potatoes in a medium saucepan of boiling salted water for 10 minutes or until tender. Add peas in last 2 minutes of cooking. Drain.
  3. Place juice, vinegar, mustard and oil in a large bowl and whisk to combine. Add artichokes, shallots, parsley, chicken, potatoes and peas and toss to combine. Season with salt and freshly ground black pepper. Serve.

Notes

SERVING SUGGESTION: steamed green beans, zucchini, carrots and yellow squash.You can use baby (chat) potatoes instead of kipfler potatoes.

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