Ingredients
-
4
-
2
-
3
-
1 1/2
-
3
-
1
-
-
-
1/4
-
-
-
-
-
-
Directions
Chicken Artichoke Salad, I created this for the June, 2002, Ready, Set, Cook challenge , 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!, 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!
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Steps
|
1
Done
|
Put the Artichoke Hearts and Mushrooms in a Serving Dish. |
|
2
Done
|
in a Separate Small Bowl, Thoroughly Mix the Oil, Vinegar, Salt, Pepper and Mustard. |
|
3
Done
|
Pour the Dressing Over the Artichokes and Mushrooms. |
|
4
Done
|
Toss Well and Then Leave to Marinate For 10 Minutes. |
|
5
Done
|
Just Before Serving, Add the Chicken (cooled) to the Salad and Toss Well. |
|
6
Done
|
Serve on a Bed of Chilled Romaine Lettuce Leaves. |
