Artichoke and Hearts of Palm Salad

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Avocado oil

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Power Greens Salad Mix

  H-E-B

  8 cups or 340g

• Artichoke Hearts, Quarters

  Canned artichoke hearts, without liquid - Kroger

  7 oz or 199g

• Hearts of palm

  Canned

  7 oz or 198g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Balsamic vinegar

  3 tbsp or 48g

• Apple Cider Vinegar

  Great Value - Great Value

  2 tbsp or 30g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Salt

  Table

  ½ tsp or 3g

• Honey

  1 tsp or 7g

• Olive oil

  Salad or cooking

  ⅔ cup or 144g

Directions

1. Dressing 1. In a small bowl, whisk the vinegars, garlic powder, onion powder, basil, salt, and honey (if using) vigorously. 2. Slowly pour in the olive oil and continue to whisk until fully combined.
2. 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 2. Coat the chicken thighs with avocado oil and season with salt. 3. Place the chicken on the baking sheet and roast in the oven for 20 to 30 minutes or until the juices run clear. Let cool slightly and dice into 1-inch pieces. 4. Assemble the salad by placing the greens, artichokes, hearts of palm, chicken, and avocado in a large bowl. 5. Pour the dressing over the salad and toss to incorporate.

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