3 Tomato Salad with Creamy Artichoke Chicken Salad

Tomatoes…Cont. Week 3.   Bushels of cherry tomatoes always take me by surprise. They still feel like diamonds in the rough. So to come across so many at my daughter’s produce stand was joyous–chocolate cherry tomatoes, teardrop, sun sugar, and mini German roma’s in abundance. Once home, with way more than I could eat,  I decided on a multi-cherry tomato salad with fresh herbs, perfect with a creamy, artichoke basil chicken salad and crunchy croutons. (I’m trying to replicate the chicken salad my daughter fell in love with the week before, and that I begrudgingly bought  for 7 bucks a 1/2 pound –argh). It was a perfect meal for a hot summer’s night. I made the crunchy croutons from the cheap white bread the kids love, (which I now have a use for beyond their sandwiches) by tossing cubes with olive oil, garlic powder and kosher salt and baking. The salad was almost spot on, and the tomatoes well, they sing without any help at all.

Three Tomato Salad with Creamy Artichoke Chicken Salad

Tomato Salad

3 cups halved orange, yellow and red cherry tomatoes

handful of fresh basil, oregano, thyme or parsley, torn

1 tablespoon olive oil

1 tablespoon sherry vinegar

1/4 teaspoon kosher salt

Freshly ground pepper

Creamy Artichoke Basil Chicken Salad

1 (12-ounce) can artichoke hearts

4 boneless chicken  breasts, cooked and chilled

1/2 teaspoon garlic powder

1/2 teaspoon coarse salt

1/3 cup mayonnaise

1 tablespoon fresh  lemon juice

1/4 cup fresh basil leaves (about 5 leaves)

Crunchy croutons

6 slices soft white sandwich bread

2 tablespoons olive oil

1 teaspoon coarse salt

1/2 teaspoon garlic powder

1. Combine all ingredients for tomato salad, toss gently, set aside.

2. 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 make croutons, cut bread into cubes, toss with olive oil and garlic powder on a baking sheet. Spread out and bake at 350 10 minutes or until crunchy and golden brown.


One thought on “3 Tomato Salad with Creamy Artichoke Chicken Salad

  1. Jill, this looks so delicious and refreshing. Just the kind of foods we need to be eating on these unusually hot and hotter July days. Thanks for this. I have lots of baby tomatoes in my garden just waiting for this recipe.

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