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20 minutes
One pot

Seared Chicken & Artichoke Salad

with Garlic-Champagne Vinaigrette

Cooking time

15 minutes




620 /serving

Thanks to their tender hearts, artichokes are a delightful gourmet vegetable. Here, you’ll pan-fry them until golden, drawing out their herbal, nutty character (a bit like asparagus). The seared artichokes marry sweetly with the lemony, herb-spiced chicken, both sitting atop a salad of baby greens and beets dressed in a fancy champagne vinaigrette. Toss a confetti of chives and roasted pepitas to cap off this sweet affair, ready in just 15 minutes!

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 120g Baby greens (baby spinach, kale or arugula)
  • 15ml Minced garlic
  • 1 Bunch of chives
  • 50g Julienned beets
  • 25g Roasted pepitas (pumpkin seeds)
  • 15ml Champagne vinegar
  • 170ml Marinated artichokes (jar)
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard, Sulphites

You will need:

Large pan
Olive oil
Salt & pepper
Total Fat
39 g
Saturated Fat
6 g
810 mg
Total Carbs
17 g
4 g
50 g
5 g
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Mise en place
While the chicken cooks, thinly slice the chives.
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Make the vinaigrette
In a small bowl, combine the champagne vinegar, as much of the garlic as you’d like (add ½ for a milder flavour), ½ the chives and 3 tbsp olive oil (double for 4 portions); season with ½ the remaining spice blend and S&P to taste. Stir to combine thoroughly.
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Sear the artichokes
In the reserved pan of fond, heat a drizzle of oil on medium-high. Drain the artichokes and pat dry with paper towel. Add the artichokes to the pan and sear, 1 to 2 minutes per side, until golden brown; season with the remaining spice blend and S&P.
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Assemble & serve
In a large serving bowl, combine the baby greens, beets and vinaigrette. Toss well. Top with the sliced chicken and seared artichokes. Garnish with the toasted pepitas and remaining chives. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.