Chicken Salad Stuffed Artichokes



4 chicken breast halves (about 2 pounds), poached in water or broth, drained, cooled and chopped into bite-sized pieces

4 scallions thinly sliced or 1/2 small red onion, finely chopped

2 medium celery stalks, chopped or thinly sliced

1/2 sweet bell pepper, chopped

1/3 cup coarsely chopped, lightly toasted almonds

1/2 cup mayonnaise

1/2 cup Greek yogurt

23 teaspoons lemon juice, or to taste

1 garlic clove, minced

1/2 teaspoon Rain’s Choice pure Vanilla Extract

Salt and white pepper to taste

12 tablespoons finely chopped tarragon, dill, chives or lemon thyme

Paprika for garnish


Using a medium mixing bowl, assemble the ingredients for the salad and mix.

Using a small bowl, blend mayonnaise, yogurt and other ingredients and mix well. Add to the chicken, vegetables and nuts and blend well. Adjust seasonings. If you need a little more mayonnaise or yogurt, feel free to add it. The filling should be moist enough to add additional flavor to the artichoke halves. Sprinkle paprika over the top of the salad.


You can stuff the artichokes up to three hours before serving. Keep covered in the refrigerator until ready to serve.