Chicken Artichoke Salad

Total Time
Prep 20 mins
Cook 20 mins

I created this for the June, 2002, "Ready, Set, Cook" challenge.

Ingredients Nutrition


  1. Put the artichoke hearts and mushrooms in a serving dish.
  2. In a separate small bowl, thoroughly mix the oil, vinegar, salt, pepper and mustard.
  3. Pour the dressing over the artichokes and mushrooms.
  4. Toss well and then leave to marinate for 10 minutes.
  5. Just before serving, add the chicken (cooled) to the salad and toss well.
  6. Serve on a bed of chilled Romaine lettuce leaves.


Most Helpful

Miller, this was a very refreshing salad to eat in the heatwave we've been experiencing! I did the chicken on my "George Foreman" grill. This was easy and quick and I managed to throw it together a half hour before I left for work! It made a wonderful "dinner salad" for me at work! Great recipe!

yooper July 03, 2002

Miller, this was delicious! I added extra mushrooms (they're my favourite veggie) and made a wee bit more dressing (using the Dijon mustard along with LOTS of freshly ground black pepper) to compensate. I was glad I did and would likely make extra dressing next time as well. I wasn't sure if you meant for the parmesan and cilantro to be in the dressing, so I assumed so ... and it worked great. I also cheated and used the breast meat from a deli chicken, rather than cook my own. This salad was easy, tasty, and made for a yummy summer dinner. Great creation!

Lennie July 08, 2002

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a