Best Warm Artichoke And Chicken Liver Salad Recipes

Chicken Artichoke Salad image

Provided by Just Cher

Categories Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

1 package chicken rice pilaf mix (prepared according to package directions, cooled)
1 (14 ounce) can artichoke hearts (drained & chopped)
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can chopped black olives
1 bunch green onion, chopped (green part only)
1 green bell pepper, chopped
1/3 cup olive oil
1/3 cup vinegar
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon seasoning salt
salt and black pepper
lemon pepper
4 chicken breasts, cooked and cubed

Steps:

Combine artichoke heart, mushroom, olive, onion& bell pepper in a large bowl.
Combine oil, vinegar, mayonnaise, lemon juice and seasoned salt and add into artichoke mixture.
Blend well.
Season to taste with salt, pepper& lemon pepper.
Add chicken& rice.
Cover and refrigerate 2 hours or overnight.

Warm Artichoke and Chicken Liver Salad image

Yield Serves 4

Number Of Ingredients 10

2 bacon slices, chopped
1/2 cup finely chopped shallots
1/4 cup chicken stock or canned low-salt chicken broth
2 tablespoons Madeira
2 tablespoons balsamic vinegar
5 tablespoons olive oil
1 tablespoon chopped fresh tarragon
1 8-ounce package frozen artichoke hearts, thawed
12 ounces chicken livers, cut into 2 pieces
8 cups mixed baby greens

Steps:

Sauté chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes. Add chicken stock and Madeira, then vinegar to skillet. Boil liquid until reduced to 2/3 cup, about 4 minutes. Remove from heat. Whisk in 2 tablespoons olive oil and tarragon.
Heat 1 tablespoon olive oil in another large skillet over medium-high heat. Add artichoke hearts and sauté until golden, about 5 minutes. Transfer artichoke hearts to plate. Add remaining 2 tablespoons olive oil to skillet. Add chicken livers and sauté until brown outside and just pink inside, about 3 1/2 minutes. Remove skillet from heat. Season to taste with salt and pepper.
Place greens in large bowl. Toss with enough dressing to coat. Divide greens among 4 plates. Top with chicken livers and artichokes. Serve warm.