By JJ Virgin

Grilled Chicken and Artichoke Salad


September 6, 2023

Makes 2 servings


10 oz organic boneless, skinless chicken breast

½ tsp sea salt

½ tsp granulated garlic powder

½ tsp onion powder

1 tsp dried oregano

Artichoke Salad:

1 cup artichoke hearts, quartered

½ cup hearts of palm, sliced into rings

10 kalamata olives, halved

1 cup cherry tomatoes, halved

¼ cup red onion, chopped

1 clove garlic, chopped

1 tsp Italian flat leaf parsley, chopped


¼ cup extra-virgin olive oil

¼ cup apple cider vinegar

1 tsp dried Italian seasoning

½ tsp sea salt

½ tsp ground black pepper

½ tsp onion powder

½ tsp granulated garlic powder

1 tbsp allulose


1Preheat grill to 375°F.

2Season chicken breast with sea salt, garlic powder, onion powder, and oregano.

3Place chicken breasts on the grill at an angle and cook for 5 minutes. Then, turn chicken the opposite way on the same side for another 5 minutes. Lower the heat, then flip the chicken over to finish cooking for another 10 minutes. Set aside when done.

4In a small mixing bowl, whisk together all the ingredients for the dressing.

5In a separate bowl, mix all the artichoke salad ingredients together. Pour dressing over salad and toss to mix. Place artichoke salad on each plate.

6Slice chicken into strips and place on top of salads. Enjoy!

7Refrigerate for up to 3 days in separate containers.


Nutrition Facts

Total Fat34g
Total Carbohydrates26g
Dietary Fiber5g