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Stuffed Artichoke Salad

garden.fresh's picture
Ingredients
  Cooked and cubed chicken 2 Cup (32 tbs)
  Finely diced celery 1⁄4 Cup (4 tbs)
  Canned water chestnuts 6 Ounce, cut into strips (1 Can)
  Tart mayonnaise 1⁄4 Cup (4 tbs)
  Artichokes 4
  Salt 1 Tablespoon
  Salad oil 2 Tablespoon
  Lemon 1⁄2 , cut up
  Garlic 1 Clove (5 gm)
  Stuffed olives 12
  Capers 1 Tablespoon
Directions

Mix chicken, celery, water chestnuts and mayonnaise.
Toss lightly with a fork.
Refrig erate for several hours.
Cut stems from arti chokes.
Cook about 1 hour in boiling water with salt, oil, lemon and garlic.
Drain; cool and refrigerate for several hours.
Carefully spread leafy spines of cooled artichokes from tip so the inner leaves can be re moved.
Use a spoon to remove the heart.
Fill cavity with chilled chicken salad.
Garnish with olives and sprinkle with capers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
4

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