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  • 3 cups halved orange, yellow and red cherry tomatoes
  • 1/2 cup chopped fresh basil, oregano, thyme and parsley
  • 1 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 (12-ounce) can artichoke hearts, drained
  • 4 boneless, chicken breasts, cooked and chilled
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarse salt
  • 1/3 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 cup fresh basil leaves
  • Large crunchy croutons


  1. To prepare tomatoes, combine all ingredients, toss gently, and set aside.
  2. To prepare chicken salad, combine artichokes, chicken, garlic and salt in a food processor and pulse until coarsely chopped. Add mayonnaise and lemon juice and pulse until blended. Add basil and pulse until incorporated. The mixture should be creamy yet still a bit chunky.
  3. To serve, place a quarter of the tomato mixture on each of 4 plates. Place chicken salad alongside. Place croutons on plates.

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The recipe was originally published as Three Tomatoes with Creamy Artichoke Chicken Salad on

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