Chicken Artichoke Salad

Name: Chicken Artichoke Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 canned artichoke hearts, cooked and quartered; 2 ounces button mushrooms, thinly sliced; 3 tablespoons olive oil; 1 1/2 tablespoons balsamic vinegar; 3 tablespoons grated parmesan cheese; 1 tablespoon fresh cilantro, chopped; salt and pepper; Dijon mustard (optional); 1/4 lb boneless skinless chicken breast, grilled and thinly sliced; romaine lettuce

(4)

Recipe by Millereg

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

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

canned artichoke hearts, cooked and quartered
2

ounces button mushrooms, thinly sliced
3

tablespoons olive oil
1 ¹⁄₂

tablespoons balsamic vinegar
3

tablespoons grated parmesan cheese
1

tablespoon fresh cilantro, chopped
salt and pepper
Dijon mustard (optional)
¹⁄₄

lb boneless skinless chicken breast, grilled and thinly sliced
romaine lettuce

DIRECTIONS

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

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