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    Lemony Chicken and Artichoke Salad


    Source of Recipe


    Source: My Old Recipes

    List of Ingredients





    3 cups cooked chicken chunks
    1 can artichoke hearts, drained and quartered (14 oz)
    1 small onion, cut in very thin wedges (about 1/2 cup)
    3/4 cup corn oil
    1/2 cup lemon juice
    1/4 cup chopped parsley
    1 t. salt or to taste
    Few twists fresh ground black pepper

    Recipe




    In large bowl, toss together chicken, artichoke hearts and onion. In a 1 pint jar, with tight fitting lid, put corn oil, lemon juice, parsley, salt and pepper. Cover. Shake well. Pour over chicken mixture. Toss to coat well. Cover. Refrigerate at least 2 hours. Stir frequently. This salad is easily made a day ahead of serving for better flavor and easy party day. Makes about 4 cups.
 

 

 

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