If you want to prepare a very pleasant cold dish, the cold chicken salad with marinated artichokes is perfect for you. To be enjoyed as an appetizer and beyond, this recipe is made with chicken drumsticks but can also be a way to recycle roasted or boiled chicken. For a lunch, it’s better to prepare the salad the day before, allowing the ingredients to soften. Other chicken recipes: Chicken Cacciatore and Baked Lemon Chicken.
Other appetizer recipes
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 349.36 (Kcal)
- Carbohydrates 4.69 (g) of which sugars 1.77 (g)
- Proteins 17.74 (g)
- Fat 28.54 (g) of which saturated 5.71 (g)of which unsaturated 10.00 (g)
- Fibers 2.43 (g)
- Sodium 293.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 0.88 lbs chicken drumsticks (approximately 3 drumsticks)
- 1 carrot
- 1 stalk celery
- 0.7 oz salt-packed capers
- 1 onion
- 1 clove garlic
- 5.6 oz marinated artichokes (squeezed)
- 2.7 tbsp extra virgin olive oil (plus another 1.3 tbsp before serving)
- 1 tsp lemon juice
- 0.07 oz fine salt
Tools
- Pressure Cooker
- Bowl
- Cutting Board
- Baking Dish
Steps
Place the water in the pressure cooker (about 4 cups) and add carrot, celery, onion, garlic, and bay leaf. Turn on and as soon as it starts to boil add the chicken drumsticks and salt. Close the lid and count 20 minutes from the whistle. After letting the air out, remove the chicken from the broth, let it cool, and remove the skin.
Shred the chicken into very small pieces and place them in a bowl. Drain the artichokes and squeeze them well to keep them drier, chop them finely and add them to the chicken. Also add rinsed, squeezed, and chopped capers.
Season with olive oil, lemon juice, and salt and mix well. Pour everything into a baking dish and compact with the back of a spoon. Cover with plastic wrap and leave in the fridge for 12 hours. A few hours before serving, mix again and add another 1.3 tbsp of oil because it will have dried out during rest. Check the seasoning and serve the cold chicken salad with artichokes.
Storage
The cold chicken salad with artichokes can be stored for a few days in the refrigerator covered with plastic wrap
Frequently Asked Questions
Do I have to use only boiled chicken drumsticks for the cold chicken salad with artichokes?
No, this recipe is made for recycling leftover boiled meat that remains from holiday meals when you prepare a lot of broth, so any type of boiled meat is fine.
