Meals Matter

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Contributed By: DCC
Dairy Council of California

This chicken salad has some unexpected ingredients.

Ingredients

3/4 cup Plus 1 tablespoon vegetable oil

1/2 cup Lemon juice from concentrate

2 tablespoons Grated Parmesan cheese

3 teaspoons Chicken flavored instant bouillon

1 teaspoon Sugar

1/2 teaspoon Oregano leaves

1 clove Garlic, finely chopped

1/8 teaspoon Black pepper

1 pound Boneless skinless chicken breasts, cut into strips

1 (9-ounce) package Frozen artichoke hearts, cooked and drained

1/4 (1-pound) package Linguine, cooked according to package directions and drained

1 cup Sliced fresh mushrooms

1/2 cup Chopped red bell pepper

1/4 cup Sliced pitted ripe olives

Lettuce

Preparation

For dressing, in 1-pint jar with tight-fitting lid, combine 3/4 cup vegetable oil, lemon juice from concentrate, cheese, 2 teaspoons boullion, sugar, oregano, garlic and black pepper; shake well. In large skillet, cook and stir chicken strips in remaining 1 tablespoon oil and 1 teaspoon boullion until browned and tender. In large bowl, combine chicken, dressing mixture and remaining ingredients except lettuce; mix well. Cover; chill. Serve on lettuce. Garnish as desired. Refrigerate leftovers.

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