Madrid Chicken Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 large whole chicken breasts, cooked, deboned, skinned and cut into 1x1/4-inch strips | ||
| 4 oranges, peeled and sectioned | ||
| Artichoke hearts | 1 Can (10oz), quartered | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| Ripe olives | 16 , thinly sliced | |
| 1/4 cup olive or vegetable oil | ||
| Wine vinegar | 4 Teaspoon | |
| Garlic | 1/2 Clove (5gm), pressed | |
| Salt | 1 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| 2 cups bite-size pieces endive | ||
Directions
Place chicken, oranges, artichokes, onions and olives in medium bowl; toss lightly. Mix oil, vinegar, garlic, salt and ginger in small bowl; pour over chicken mixture and toss to coat. (At this point, salad can be refrigerated, covered, for several hours.)
Chef
