LUNCH RECIPES


ARTICHOKE & CHICKEN SALAD

8 oz of fresh organic green beans
1 tbsp of your favourite mustard
1 1/2 tbsp of red wine or balsamic vinegar
2 tbsp of extra virgin olive oil
1 garlic clove finely minced
1/4 tsp ground black pepper (optional)
14 oz. of drained artichoke hearts
1 head of green or red leaf lettuce
2 cups of grilled chicken sliced
2 roma tomatoes finely diced

(Makes 4 servings)

Combine mustard, vinegar, oil, garlic and pepper in a medium saucepan. Whisk over medium hear until warm. Drain artichokes and slice into halves. Add artichoke hearts to dressing. Heat. Arrange lettuce leaves on a dish. Scatter grilled chicken strips over top. Add fresh green beans and roma tomatoes on top. Finish with warmed artichoke hearts and dressing.
 
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