Marinated Chicken and Artichoke Salad


2012/07/04 by nikkiledford

Hey ya’ll! I’m just sitting here, eating this salad and getting stoked for my nightly yoga practice. Tonight’s class is with the lovely Jana. Go check out any of her classes here in Orange County. It’s rare that I come across AWESOME yoga teachers. Jana definitely qualifies as one. She has a very easy-going but confident presence in the studio. Her sequences are exceptionally crafted. Everything flows (pun intended) perfectly. She’s challenging and encouraging at the same time.  She’s also mindful about people’s strengths and weaknesses. Her style is approachable and I love that there isn’t a bunch of pretentious, quasi-spiritual mumbo jumbo (technical term) falling out of her mouth during class. She’s rad. Believe me.


I practice at Training Camp in San Juan Capistrano and I love it! I take their bootcamp classes 3 days a week and their yoga classes about 5 days a week. I could definitely get used to this daily routine. Surfing each morning, yoga every evening, and some adventures in between. And by adventures I mean, hiking the hills, doing laundry, cooking for people, and collecting eggs from the chickens. SUPER adventurous.

photo 1

Marinated Chicken and Artichoke Salad

1 lb. chicken thighs
2 Tbsp. balsamic vinegar
1 jar marinated artichoke hearts, drain most of the liquid
2 heirloom or roma tomatoes, chopped
1 red bell pepper, chopped
1 cucumber, chopped
1/4 red onion, sliced thin
2 green onions, sliced
1/2 c. pitted kalamata olives

2 Tbsp. red wine vinegar
2 Tbsp. olive oil

salt and pepper

  1. Heat your grill.
  2. Toss the chicken thighs in balsamic vinegar and season with salt and pepper.
  3. Grill chicken over medium heat, turning once halfway through.
  4. Once cooked through, set aside to cool.
  5. In a large bowl toss vegetables and olives, with red wine vinegar and olive oil.
  6. Slice the cooled chicken and serve on top of the salad.
  7. Avocado optional.

One thought on “Marinated Chicken and Artichoke Salad

  1. Merl Ledford says:

    Avocado is never optional!

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Stopped by @lazyacresmarket_encinitas and grabbed this tonic to keep my immune system solid while my little guy fights a cold. I'm not gonna lie, it doesn't taste that good, but has some crazy good ingredients and so far I'm keeping all the germs from taking me down 👊🏻 Not upset about my breakfast situation.
GF sourdough open faced breakfast sandwich and bone broth with all the immune boosting goodies. #goodonya #northcountysd #needonedowntown PREPARATION// One thing I never regret;
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1. It's generally cheaper.
2. It tastes way better.
3. Easy to do in a vitamix or food processor. Just have patience because you're not making a smoothie, you're grinding nuts until they release their oils and smooth out.
Need another reason to make your own? 
4. Customization
This batch had a touch of vanilla and cinnamon and I can easily control the amount of saltiness.
You guyyyyysssss. It's so good and easy. Be like Nike and #justdoit

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