Artichoke & chicken salad  

Serves 4  

400g  artichocke hearts in oil

medium size tomatoes

 100g   sun dried tomatoes

100g   onion rings (marinated in red wine vinegar, oil, salt and black pepper)

400g   chicken fillets

salad leaves, black olives, basil leaves

DRESSING

5 tbsp      plain yoghurt

2  tbsp     honey

1  tsp       ginger powder

1  tsp       crushed garlic

1  tbsp      chopped parsley

2  tbsp       lemon juice

Blend all ingredients in food processor and set aside.

Grill the chicken pieces or cook in the oven.

Drain the sun dried tomatoes and artichoke hearts on paper towel.

Cut the artichokes into halves and slice the sun dried tomatoes.

Cut the fresh tomatoes into wedges.

Cut the cooled chicken fillets into thin slices.

In a large bowl mix tomatoes, artichokes, onion rings and olives.

Arrange salad leaves on serving plate and transfer the salad to it. Top neatly the salad with the chicken

slices and decorate with basil leaves.  Serve the salad with the dressing added to it or separately.