Chicken, Artichoke & Fennel Salad

*

Serve cold or at room temperature, stuffed into a pita or on a roll-the sky's the limit! (I also like it on white toast or crackers.)

*
4 pounds chicken breasts

2 cloves garlic, peeled and halved

2 T. oil
Salt & Pepper to taste
1/2 C. balsamic vinegar
1/4 C. olive oil
1/2 C. grainy mustard
2 pounds fresh mini artichoke hearts, quartered or 3, 10 oz. frozen
1 large fennel bulb
1 medium sized onion
2 cups mayonnaise
*
Method:
1. Preheat oven to 350 degrees. Rub chicken with garlic, oil, salt and pepper. Roast in over for 45 minutes or until done. Cool completely and cut into chunks.
*
2. Combine 1/4 cup of balsamic vinegar with the olive oil, 1/4 cup mustard and salt and pepper to taste.
*
3. Place the artichoke hearts in a saucepan, add about 2 inches of water. Cover and bring to a boil and cook for 10 to 15 mins if fresh or 5 to 7 minutes if frozen. Drain well and place in a bowl. Pour the mustard vinaigrette over the artichokes coating them well.
*
4. Finely chop the fennel and the onion. Combine with chicken meat and 1/2 of the artichoke hearts in a large bowl. Combine mayo with he remaining vinegar, mustard and salt and pepper.
*
5. Toss the mixture with the chicken, fennel and artichoke hearts.
*
The salad may be kept tightly covered and refrigerated for up to 8 hours.