3 cup cubed cooked chicken
14 oz can artichoke hearts-drained
1 & quartered
2 cup broccoli florets -- cooked,
1 tender crisp
4 green onions -- chopped
1 salt and fresh ground pepper
1 to taste
1 yogurt dressing:
3/4 cup low fat plain yogurt
1 tsp fresh dill -- finely chopd
1/2 tsp sugar
1/2 tsp salt
1/2 tsp fresh ground pepper
1 tbsp safflower oil
2 tbsp lemon juice
1 tbsp tarragon or other
1 herb-flavored vinegar
1/2 cup cucumbers, seeded -- finely
1 chopd
2 green onions -- finely
1 chopd
Directions
In large bowl, combine chicken, artichokes, broccoli, onions, salt and
pepper to taste. Cover and refrigerate. Yogurt Dressing: In bowl,
combine yogurt, dill, sugar, salt, pepper, oil, lemon juice, vinegar,
cucumber and onions. Blend. Cover and refrigerate. Mix Salad with
dressing just before serving.
Recipe By : Canadian Living, Light & Easy Cooking
From:
Servings: 6 servings
Chicken Artichoke & Broccili Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad; Vegetable
The History of Recipes
We can read the history of meal recipes far back into distant history, in fact as far into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, old recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Moving on, we find a couple of interesting books published in the 1300s : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that is served today, but rather descriptions of the types of food enjoyed by the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the holy land, including spices such as basil and rosemary. The introduction of these new tastes caused an explosion in publications on food, the majority of which are now in academic collections. During the following few centuries, the powerful and wealthy competed with each other to offer the most extravagent banquests, and consequentially chefs and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that fine cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and publishing recipes of the day. By the advent of the 1900s, cook books were in great demand, as a result of better eduction, increased leisure time and a general increase in wealth. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Chicken Artichoke & Broccili Salad recipe.
