Artichoke Chicken Salad

• 2 chicken breasts
• 1/3 c. salad oil
• 1/4 c. lemon juice
• 2 tsp. sugar
• 1 small clove garlic, minced
• 1/4 tsp. salt
• 1/8 tsp. dried chervil or tarragon, crushed
• 1/8 tsp. dried basil, crushed
• 1/8 tsp. pepper
• 1/2 (9 oz.) pkg. frozen artichoke hearts, cooked and drained
• 1/2 c. sliced, fresh mushrooms
• 1/4 c. quartered ripe olives
• romaine leaves
• cherry tomatoes

1. Rinse chicken; pat dry.
2. In saucepan, place chicken.
3. Add water to a depth of about 1/2 inch.
4. Bring to boiling; reduce heat.
5. Cover and simmer about 10 minutes or until done.
6. Drain and cool slightly.
7. Cut chicken into 1/2-inch cubes.

chicken breasts, salad oil, lemon juice, sugar, clove garlic, salt, chervil, basil, pepper, frozen artichoke hearts, mushrooms, quartered ripe olives, romaine leaves, cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=516292 (may not work)