Roasted Garlic Herb Chicken Salad with Artichoke Hearts

Name: Roasted Garlic Herb Chicken Salad with Artichoke Hearts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lbs (680 g) roasted chicken breast, shredded or chunked into bite-sized pieces; 1 can (400 g) canned artichoke hearts (one 14 oz can), drained and halved lengthwise; ¼ medium onion (40 g) red onion, thinly sliced; 1 cup (150 g) cherry tomatoes, halved; ½ cup (20 g) fresh flat-leaf parsley, finely chopped; ¼ cup (10 g) fresh basil, finely chopped; 2 tbsp (5 g) fresh dill, finely chopped (optional); ½ cup (100 g) feta cheese, crumbled (optional); 1 head (50 g) garlic head, whole, halved horizontally; ¼ cup (60 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice, freshly squeezed; 1 tsp (5 ml) Dijon mustard; 1 clove (5 g) fresh garlic clove, minced; ½ tsp (3 g) salt; ¼ tsp (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A bright Mediterranean salad of shredded roasted chicken, artichoke hearts, and cherry tomatoes bound together with a smooth lemon vinaigrette enriched with roasted garlic. Finished with fresh basil, parsley, and dill, this herb-forward salad is best served at room temperature or slightly chilled and pairs beautifully with crusty bread or mixed greens.

Prep: 15 min
Cook: 40 min
Wait: 2 min
Total: 57 min
Makes: Serves 4 as a main course

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Ingredients

4 servings

For the salad
1½ lbs (680 g) roasted chicken breast, shredded or chunked into bite-sized pieces
1 can (400 g) canned artichoke hearts (one 14 oz can), drained and halved lengthwise
¼ medium onion (40 g) red onion, thinly sliced
1 cup (150 g) cherry tomatoes, halved
½ cup (20 g) fresh flat-leaf parsley, finely chopped
¼ cup (10 g) fresh basil, finely chopped
2 tbsp (5 g) fresh dill, finely chopped (optional)
½ cup (100 g) feta cheese, crumbled (optional)
For the lemon vinaigrette
1 head (50 g) garlic head, whole, halved horizontally
¼ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice, freshly squeezed
1 tsp (5 ml) Dijon mustard
1 clove (5 g) fresh garlic clove, minced
½ tsp (3 g) salt
¼ tsp (0.5 g) black pepper, freshly ground

Equipment (8)

Sheet pan or small baking pan (9×13 inch / 23×33 cm)
Large mixing bowl (3+ quart / 3 liter capacity)
Small bowl or jar with tight-fitting lid
Whisk
Cutting board
Chef's knife
Measuring cups and spoons
Fork or salad tongs for tossing

Steps

Before you start

Preheat your oven to 400°F (200°C) for roasting the garlic
Use a store-bought rotisserie chicken to save time, or prepare roasted chicken in advance (roasted chicken must reach 165°F / 74°C internal temperature for food safety)
Have all fresh herbs washed, dried, and ready to chop just before serving
Gather all ingredients and measuring tools before beginning

1
Roast the garlic clovesOven 400°F / 205°C
- Cut the garlic head in half horizontally, exposing all the cloves.
- Place both halves cut-side up on a small baking pan.
- Drizzle with about 1 tablespoon (15 ml) of the olive oil, sprinkle with a pinch of salt and pepper.
- Roast at 400°F (200°C) for 35–40 minutes until the cloves are completely soft, spreadable, and golden brown—some exterior blackening is fine and adds sweetness.
- The garlic should yield easily when pressed.
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Ready when: Garlic cloves are completely soft; exterior is golden and may have dark caramelized spots
Tip: While the garlic roasts, prep the vegetables and make the vinaigrette base (next steps), maximizing your time
2
Prepare the lemon vinaigrette
- In a small bowl or jar, whisk together the lemon juice, minced fresh garlic clove, Dijon mustard, 1/2 teaspoon (3 g) salt, and 1/4 teaspoon (0.5 g) pepper.
- Let sit 30 seconds to allow garlic flavor to meld.
- Slowly whisk in the remaining olive oil (about 3 tablespoons / 45 ml), whisking constantly to create a smooth emulsion.
- If the vinaigrette is too sharp from raw garlic, let it rest a minute.
- Taste and adjust seasoning.
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Ready when: Vinaigrette is uniform, emulsified, with no visible separation of oil and acid
Tip: Add the olive oil in a thin stream while whisking; if the vinaigrette breaks, start with a small amount of mustard in a clean bowl and whisk the broken vinaigrette in gradually to re-emulsify
3
Chop vegetables and herbs
- Thinly slice the red onion into bite-sized pieces.
- Halve the cherry tomatoes lengthwise.
- Drain the canned artichoke hearts thoroughly and halve them.
- Finely chop the fresh parsley, basil, and dill, keeping them separate if making ahead.
- Set all prepped vegetables aside on your cutting board or in separate small bowls.
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Tip: Chop fresh herbs as close to serving time as possible—they stay bright and aromatic if added in the last 5 minutes before eating. Prepped herbs can sit in a damp paper towel for up to 2 hours if needed
4
Shred the roasted chicken
- Using two forks, your hands, or a pastry cutter, pull the roasted chicken into bite-sized shreds and chunks.
- If using store-bought rotisserie chicken, remove large pieces of skin if desired for a cleaner appearance.
- You should have roughly 3 cups (520 g) of shredded chicken.
- Set aside.
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Tip: If the chicken is cold from the refrigerator, shredding is easier and faster; if warm from a fresh rotisserie, let it cool 5 minutes first for safer handling and less steam
5
Incorporate roasted garlic into vinaigrette
- Remove the roasted garlic from the oven and let cool for 2–3 minutes until cool enough to handle comfortably.
- Gently squeeze the soft, caramelized garlic cloves from their papery skins into the vinaigrette bowl—you should extract about 8–10 cloves per head.
- Discard the skins.
- Mash the roasted garlic with a fork or the back of a spoon, then whisk thoroughly into the vinaigrette until completely smooth and creamy.
- Taste and adjust seasoning with a small pinch of salt and pepper if desired.
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Ready when: Roasted garlic slips easily from papery skin with gentle pressure; no resistance when squeezed
Tip: If the vinaigrette becomes too thick after adding roasted garlic, thin it with a splash of fresh lemon juice, water, or a drizzle of olive oil until pourable
6
Combine and dress the salad
- In a large mixing bowl, combine the shredded chicken, halved artichoke hearts, sliced red onion, and halved cherry tomatoes.
- Pour the roasted garlic lemon vinaigrette over the mixture and toss gently but thoroughly with two forks or salad tongs, ensuring all components are well coated.
- Fold in the fresh herbs (parsley, basil, and dill) with a light hand, tossing gently to incorporate.
- If using feta cheese, crumble it over the salad and toss gently to distribute.
- Taste the salad and adjust seasoning with a small pinch of salt and fresh pepper if needed.
- Serve immediately.
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Tip: Add fresh herbs in the last 30 seconds before serving; they stay bright green, aromatic, and unbruised if not tossed excessively. Don't prep them until you're ready to eat

Good to know

Tips

Use a store-bought rotisserie chicken to save 1 hour of cooking time; shred it while still slightly warm for easier separation and better flavor absorption
Do not chop fresh herbs until just before serving—they stay vibrant green and aromatic, resisting bruising from tossing
For extra depth and complexity, add 1 tablespoon (15 ml) of good-quality red wine vinegar or a pinch of red pepper flakes to the finished vinaigrette
Serve this salad at room temperature or lightly chilled over a bed of mixed greens or arugula for a lighter main course, or pair with crusty bread, olives, and cheese for a heartier Mediterranean meal

Make ahead

The roasted garlic head can be made up to 3 days in advance and refrigerated in an airtight container. The vinaigrette can be made 2 days ahead and refrigerated separately; whisk again before using. Red onion and other vegetables can be prepped and stored in separate containers for up to 4 hours. Roasted chicken can be shredded up to 1 day ahead and kept refrigerated. Assemble the salad just before serving for best flavor, color, and texture.

Storage & reheating

Store covered in the refrigerator for up to 2 days. The salad is best eaten the day it's made, as vegetables release moisture over time, softening the dish. To serve cold leftovers, give the salad a gentle toss and taste for seasoning—you may want to add a splash of fresh lemon juice or a drizzle of olive oil to refresh it. Not suitable for freezing.

Substitutions

canned artichoke hearts (one 14 oz can) → 1 pound (450 g) fresh artichoke hearts, trimmed, halved, roasted at 425°F (220°C) with olive oil, salt, and pepper for 20 minutes. Fresh hearts provide a nuttier flavor and more substantial texture than canned; they develop a caramelized exterior when roasted
feta cheese → 1/2 cup (100 g) crumbled goat cheese, toasted pine nuts, crispy bacon bits, or marinated mozzarella balls. Each provides different flavor: goat cheese is tangy, pine nuts add richness, bacon adds smokiness, mozzarella adds creaminess
fresh_parsley, fresh_basil, fresh_dill → 3/4 cup (30 g) fresh parsley mixed with 1 tablespoon (3 g) fresh oregano, or 1/2 cup (20 g) fresh mint combined with 1/4 cup (10 g) fresh tarragon. Oregano emphasizes Mediterranean flavors; mint and tarragon create a lighter, more delicate profile
fresh lemon juice → 3 tablespoons (45 ml) white wine vinegar or champagne vinegar. Vinegars add more acidity and sharpness; reduce or omit the Dijon mustard if using vinegar, as it adds richness