Chicken, Artichoke And Roasted Red Pepper Salad

• 1 small onion, chopped
• 2 sprigs thyme
• 1 None bay leaf
• 3 None peppercorns
• 2 None boneless skinless chicken breasts, trimmed
• 1 can (14 oz) artichoke hearts in brine, drained and quartered
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 None red pepper, roasted, peeled and seeded
• 2 oz arugula leaves
• 1 None red onion, thinly sliced
• 1/3 cup kalamata olives
• None None FOR THE DRESSING
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tsp oregano leaves

1. Place 5 cups water, onion, thyme, bay leaf and peppercorns in a large saucepan on medium heat. Bring to a boil. Reduce the heat to low and simmer for 5 mins.
2. Add the chicken and simmer for 5-10 mins until cooked through. Remove from the heat. Cover and cool chicken in the liquid.
3. For the dressing, whisk all the ingredients in a small bowl. Season to taste.
4. Shred the chicken. Place in a bowl with the artichokes, chickpeas, pepper, arugula, onion and olives. Drizzle with dressing just before serving.

onion, thyme, bay leaf, peppercorns, chicken breasts, chickpeas, red pepper, arugula, red onion, kalamata olives, dressing, olive oil, balsamic vinegar, oregano

Taken from recipes-plus.com/api/v2.0/recipes/30632 (may not work)