Title: Chicken Salad W/hearts of Artichoke & Palm in Garlic Mayo
Categories: Main
Yield: 1 Servings

2	c	Mayonnaise
2	ts	Garlic, minced or pressed
2		Jars (6 oz. ea.) marinated
		Artichoke hearts, drained,
		Oil reserved, and sliced
5		Chicken breast halves
		White wine, for poaching *
1	cn	(7 to 8 oz) hearts of palm,
		Drained & sliced
4		Cold cooked artichokes *

* Optional

In a small bowl, combine the mayonnaise with the garlic and the oil drained from marinated artichokes. Chill.

To poach the chicken breast, place them in a skillet or saucepan with just enough cold water or wine to cover. Bring to a boil over medium heat and immediately reduce the heat so water barely ripples.

Simmer the breasts, uncovered, until they are done, about 12 minutes. The meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts with a slotted spoon and drain well. Cool to room temperature, then remove and discard skin and bones. Cut meat into bite-sized pieces.

Combine the chicken, artichoke hearts, hearts of palm, and garlic-flavored mayonnaise. Serve immediately or chill as long as overnight.

Serves 6 to 8 as first course, or 4 as main course.

From: Wenonah's Recipe of the Week Wenonah's Pantry 3800 S. Texas Avenue Bryan, TX 77802 (409) 846-8220

Typos courtesy of Wesley Pitts

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