✨SOMETHING DIFFERENT AND DELICIOUS!✨
After making my Lemon Pesto Chicken the other night, I had a couple of pieces left over and knew they deserved something just as good the next day. This salad came together in about 15 minutes and is everything I love about summer cooking—bright, fresh, simple, and full of flavor without feeling heavy.
If you’re making the chicken from scratch, just pound a chicken breast thin and head over to my Lemon Pesto Chicken recipe for the breading and cooking instructions.
Ingredients
* 1 container Organic Girl 50/50 Spring Mix & Baby Spinach
* Leftover crispy breaded chicken, sliced
* 1 (14 oz) can whole artichoke hearts, drained
* 2 lemons
* Shaved Asiago cheese
* Toasted pine nuts
* Fresh basil, for garnish
Dressing
* 1 teaspoon Saclà Lemon Pesto
* Light drizzle of extra virgin olive oil
* Juice of ½ lemon
* Fresh parsley, finely chopped
* Fresh thyme leaves
* Salt and freshly cracked black pepper
Directions
Drain the whole artichoke hearts and pat them completely dry. Slice the lemons in half and pat the cut sides dry as well. Heat a cast-iron skillet over high heat and place the lemons cut-side down along with the artichokes. Let them sear undisturbed for about 2 minutes, or until they develop a deep golden char. You’re not trying to cook them through—just caramelize the outside and add that beautiful smoky flavor.
In a small bowl, whisk together the lemon pesto, olive oil, lemon juice, parsley, thyme, salt, and pepper.
Lightly toss the spring mix with the dressing until everything is just coated.
Arrange the greens in a large serving bowl. Top with the charred artichokes, shaved Asiago, toasted pine nuts, and sliced crispy chicken. Garnish with fresh basil and nestle the charred lemons around the salad. Give each serving a squeeze of the warm charred lemon just before eating.
Notes
I almost added cherry tomatoes and the banana peppers from my garden, but honestly, this salad didn’t need them. The sweet charred artichokes, caramelized lemon, crispy chicken, toasted pine nuts, and nutty Asiago were the perfect combination. Sometimes the simplest recipes end up being the most memorable.
This is a fresh, light summer salad that’s substantial enough for dinner and one of my favorite ways to give leftover chicken a completely new look. Enjoy! 😊
#laureness #laurenessfood #laurenessrecipes #emergingcreator
Using charred lemons and artichoke hearts adds a wonderful depth of smoky, tangy flavor to this salad that really brightens up the whole dish. I’ve found that the key to getting the perfect char is to let the lemons and artichokes sear undisturbed on a hot cast-iron skillet, which caramelizes their natural sugars without overcooking. Tossing a spring mix with baby spinach ensures the salad stays fresh and light, balancing out the richness from the toasted pine nuts and Asiago cheese. One useful tip when using leftover crispy breaded chicken is to slice it thinly, allowing the texture to meld nicely with the greens and dressing instead of overpowering the salad. The lemon pesto dressing, made with Saclà Lemon Pesto, extra virgin olive oil, fresh herbs like parsley and thyme, and a squeeze of lemon juice, ties all the ingredients together beautifully with a bright, herbal zing. If you want to add more variety, cherry tomatoes and banana peppers from your garden can work, but sometimes the simplest combinations shine the most. This salad is not just a side but substantial enough for a light yet satisfying dinner, especially during warmer months when fresh, quick meals are ideal. It’s an excellent way to reinvent leftover chicken dishes into something exciting and flavorful without spending a lot of time in the kitchen. For those who love experimenting with flavors, swapping Asiago for a sharper cheese like Parmesan or adding a handful of chopped fresh mint can also elevate this salad’s freshness. Serving the salad with the warm charred lemon wedges gives each bite a pleasantly tangy squeeze that complements the savory elements nicely. Overall, this is a versatile, crowd-pleasing recipe that celebrates seasonal ingredients and vibrant tastes.
