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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Leftover or rotisserie chicken from the deli speeds this fresh dish to the table. Ingredients:
1 tablespoon olive oil |
1 tablespoon fresh lemon juice |
1 tablespoon red wine vinegar |
1/2 teaspoon bottled minced garlic |
1/2 teaspoon sugar |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
3 cups cubed cooked chicken breast |
1 cup finely chopped red bell pepper |
2 tablespoons finely chopped fresh parsley |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
10 pitted ripe olives, halved |
1 (14-ounce) can quartered artichoke hearts, drained |
Directions:
1. To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk.
2. To prepare salad, combine chicken and remaining ingredients in a large bowl. Pour dressing over salad, and toss gently to combine.
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