Provencal Chicken Salad With Roasted Peppers and Artichokes

photo by Sageca
.jpg)
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄2 cup sun-dried tomato
- 1 (14 ounce) can artichoke hearts
- 4 cooked chicken breasts, grilled if possible
- salt and pepper
- 1 roasted red pepper, cut in strips
- 1⁄2 cup pitted green olives, quartered
- 3 tablespoons minced parsley
- 4 cups baby greens, lettuce washed and dried
-
Dijon Herb Dressing
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon minced garlic
- 6 tablespoons olive oil
- 1 teaspoon oregano
- 1⁄2 teaspoon salt
- pepper
directions
- Put sun-dried tomatoes in boiling water; let rest until softened for about15 minutes. Drain tomatoes and mince them. Rinse artichoke hearts and cut in quarters;pat dry with paper towel.
- Slice chicken in 1/2" wide strips.
- I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
- To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
- To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
- A little shaved Parmesan or mozzarella could be sprinkled on top.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!