Provencal Chicken Salad With Roasted Peppers and Artichokes

"This recipe is from Raising the Salad Bar; a wonderful book I received from the Cookbook Swap. Serve this great salad with some crusty bread and you have meal to remember.I would make this with cherry tomatoes because I am no a big fan of sun-dried tomatoes. To serve this as a vegetarian meal omit the chicken and serve with roasted vegetables."
 
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photo by Sageca photo by Sageca
photo by Sageca
Ready In:
30mins
Ingredients:
15
Serves:
4
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ingredients

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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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RECIPE SUBMITTED BY

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!
 
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