Chicken And Artichoke Salad

• 1 1/2 lbs boneless skinless chicken breasts
• 1 1/2 tbsp olive oil
• 1 can (15 oz) artichoke hearts in brine, drained and halved
• 1 bunch flat-leaf parsley, leaves picked
• 1 None shallot, thinly sliced
• 1/2 cup sliced almonds, toasted
• None None FOR THE LEMON DRESSING
• 1/4 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• 2 tbsp preserved lemon, finely chopped

1. Preheat the oven to 350u0b0F. Line a baking pan with foil. Place chicken on pan. Drizzle with oil and season.
2. Bake for 20-25 mins, or until just cooked through. Cover with foil and let stand 5 mins before slicing thinly.
3. For the lemon dressing, whisk oil, vinegar and lemon in a small bowl. Season to taste.
4. Toss chicken, artichoke, parsley and shallot in a serving bowl. Drizzle with dressing. Sprinkle with almonds to serve.

chicken breasts, olive oil, flatleaf parsley, shallot, almonds, lemon dressing, extra virgin olive oil, white wine vinegar, lemon

Taken from recipes-plus.com/api/v2.0/recipes/32841 (may not work)