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1. Preheat oven to 350°F and place the rack in the center position.
2. Arrange the chicken in a glass baking dish; drizzle with olive oil and vinegar.
3. Sprinkle the chicken with salt, pepper, and herbs; flip each piece of chicken over several times to coat evenly. (If you use a dressing as an alternative, drizzle enough over the chicken to evenly coat each piece.)
4. Bake the chicken for about 20 to 25 minutes, or until juices run clear and the center is no longer pink.
5. Remove the chicken and let cool in the baking dish until about room temperature.
6. Once the chicken has cooled, use either your fingers or two forks to pull it apart into shreds; transfer the shredded pieces to a medium mixing bowl.
7. Using a large knife, roughly chop the olives and add them to the mixing bowl.
8. Remove the artichoke hearts from the jar, reserving the marinade; roughly chop the artichokes and add to the chicken. Add the feta cheese to the mixing bowl and toss everything together until combined.
9. Slowly toss the reserved marinade from the artichokes in with the chicken mixture, adding a little at a time so that the chicken is moist but there is not excess liquid in the bottom of the bowl.
10. If desired, add salt and pepper to taste. Spoon the mixture into the endive spears and arrange on four plates.
2 Boneless, skinless chicken breasts (thawed if previously frozen)
4 tbsp. Olive oil
4 tbsp. Balsamic vinegar
2 to 3 cloves Garlic; peeled and minced
1 tsp. Salt
1 tsp. Freshly ground black pepper
1/2 tsp. Dried oregano
1/2 tsp. Dried thyme
1 c. Pitted kalamata olives
1 jar Marinated artichoke hearts
1/2 c. Crumbled feta cheese
20 Spears of Belgian endive; rinsed and dried
Prep. Time: 20 minutes
Cook Time: 30 minutes
This little number is one of my favorite "quick fix" options. It’s incredibly simple, but full of flavor, makes great leftovers, and I find it a much more appetizing alternative to traditional chicken salad. (To be quite honest, I've never really been in love with mayonnaise as a salad dressing.) The endive is cool, crisp and has a slight bite to it, which contrasts nicely with the texture of the salad. It also makes great sandwiches; on the off chance you have leftovers. As an alternative to the oil, vinegar and seasonings, try using your favorite vinaigrette-style dressing as a marinade for the chicken.
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