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Source: America's Favorite Food Associations

Chicken with Garden Fresh Vegetables
A refreshing dish for a warm summer evening!
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Serves: 6
Prep Time: 20 minutes
Cook Time:
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1 broiler-fryer chicken, skinned,boned, cooked and cut in strips
3 large tomatoes, cut in chunks
1 large green pepper, cut in 1-inch slivers
1 cucumber, sliced
4 green onions, sliced
2 tablespoon wine vinegar
1/2 cup black olives, sliced
1/4 cup sesame seeds, toasted

In large mixing bowl, place chicken while still warm. Add tomatoes, green pepper, cucumber and green onions. Drain artichoke hearts and reserve marinade. Add artichoke hearts and black olives to chicken-vegetable mixture; toss gently to mix well. Mix reserved marinade with wine vinegar; pour over chicken. Cover and refrigerate until well chilled. At serving time, top with sesame seeds.

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