Chicken And Artichoke Salad - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F. Line a baking pan with foil. Place chicken on pan. Drizzle with oil and season.
Bake for 20-25 mins, or until just cooked through. Cover with foil and let stand 5 mins before slicing thinly.
For the lemon dressing, whisk oil, vinegar and lemon in a small bowl. Season to taste.
Toss chicken, artichoke, parsley and shallot in a serving bowl. Drizzle with dressing. Sprinkle with almonds to serve.