May 21, 2014
Chicken Artichoke Salad
Florence
Course Salad
Cuisine American
- 2 tsp lemon
- 1/2 tsp coarse brown or Dijon mustard
- 1/2 tsp finely chopped dill
- 1 1/2 Tbsp olive oil
- salt and pepper
- 3 cups mixed greens
- 3/4 cup chopped artichoke hearts jarred
- 1 cup chopped cooked chicken
- 1 cucumber diced
- 1 carrot diced
- 1 green onion chopped
- 1 Roma tomato diced
Whisk together lemon, mustard, dill and olive oil, salt and pepper to taste, until frothy.
Add the remaining ingredients to the bowl and toss gently to combine.
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