PROVENCAL CHICKEN SALAD WITH ROASTED PEPPERS AND ARTICHOKES

Provencal Chicken Salad With Roasted Peppers and Artichokes image

Provided by Sageca

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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
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

Steps:

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.

Nutrition Facts : Calories 471.3, Fat 31.1, SaturatedFat 5.4, Cholesterol 82.3, Sodium 853.7, Carbohydrate 16.8, Fiber 10.1, Sugar 3.7, Protein 33.4

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