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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I created this for the June, 2002, Ready, Set, Cook challenge. 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 |
Directions:
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.
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