Provencal Chicken Salad With Roasted Peppers and Artichokes

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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