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Madrid Chicken Salad

Chicken.delights's picture
Ingredients
  Whole chicken breasts 2 Large, cooked, deboned, skinned and cut into 1x1/4-inch strips
  Oranges 4 , peeled and sectioned
  Canned artichoke hearts 15 Ounce, drained and quartered (1 Can)
  Thinly sliced green onions 1⁄4 Cup (4 tbs)
  Pitted ripe olives 16 , thinly sliced
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Wine vinegar 4 Teaspoon
  Garlic cloves 1⁄2 Small, pressed
  Salt 1 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Endive pieces 2 Cup (32 tbs) (Bite Size Pieces)
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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Ingredient: 
Chicken

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