Artichoke Chicken Salad - cooking recipe

Ingredients

2 chicken breasts
1/3 c. salad oil
1/4 c. lemon juice
2 tsp. sugar
1 small clove garlic, minced
1/4 tsp. salt
1/8 tsp. dried chervil or tarragon, crushed
1/8 tsp. dried basil, crushed
1/8 tsp. pepper
1/2 (9 oz.) pkg. frozen artichoke hearts, cooked and drained
1/2 c. sliced, fresh mushrooms
1/4 c. quartered ripe olives
romaine leaves
cherry tomatoes

Preparation

Rinse chicken; pat dry.
In saucepan, place chicken.
Add water to a depth of about 1/2 inch.
Bring to boiling; reduce heat.
Cover and simmer about 10 minutes or until done.
Drain and cool slightly.
Cut chicken into 1/2-inch cubes.