Provencal Chicken Salad With Roasted Peppers And Artichokes

• 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

1. 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.
2. Slice chicken in 1/2" wide strips.
3. I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
4. To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
5. To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
6. A little shaved Parmesan or mozzarella could be sprinkled on top.

tomato, hearts, chicken breasts, salt, red pepper, green olives, parsley, baby greens, dressing, red wine vinegar, mustard, garlic, olive oil, oregano, salt, pepper

Taken from www.food.com/recipe/provencal-chicken-salad-with-roasted-peppers-and-artichokes-329410 (may not work)