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  Anchovy fillets 3
  Salad oil/Olive oil 1 1⁄4 Cup (20 tbs)
  Dry mustard 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Egg 1
  Cooked chicken 12 Ounce
  Canned artichoke hearts 7 Ounce, drained (1 Can)
  Torn romaine 4 Cup (64 tbs)
  Garlic croutons 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon

To make dressing, cream together anchovies, 1 tablespoon of the oil, dry mustard, and a dash pepper.
Blend in lemon juice, Worcestershire, and remaining oil; set aside.
To coddle egg, place whole egg in small saucepan of boiling water; immediately remove from heat and let stand 1 minute.
Remove egg from water; cool slightly.
Break egg into dressing mixture.
Beat till dressing becomes creamy.
Cut chicken in julienne strips according to directions in tip box
Halve artichoke hearts.
In large salad bowl combine chicken, artichokes, romaine, Garlic Croutons, and parmesan.
Pour dressing over and toss to coat.

Recipe Summary

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3649 Calories from Fat 3020

% Daily Value*

Total Fat 341 g524.1%

Saturated Fat 31.7 g158.7%

Trans Fat 4.9 g

Cholesterol 521.6 mg173.9%

Sodium 2508.9 mg104.5%

Total Carbohydrates 41 g13.8%

Dietary Fiber 15.1 g60.3%

Sugars 6.2 g

Protein 117 g233.3%

Vitamin A 366.6% Vitamin C 142.8%

Calcium 62.7% Iron 57.3%

*Based on a 2000 Calorie diet


Italian Chicken And Artichoke Salad Recipe