Chicken-Artichoke Salad

• 4 hard-boiled eggs, cut in wedges
• 1 (9 oz.) pkg. frozen artichoke hearts, chopped
• 1 c. diced cooked chicken
• 2 medium tomatoes, diced
• 1/2 c. crumbled Feta cheese
• 3 Tbsp. cooking oil
• 1 Tbsp. white wine vinegar
• 1 Tbsp. lemon juice
• 2 Tbsp. Dijon-Style prepared mustard
• 1/2 tsp. tarragon leaves, crushed
• 1/4 tsp. salt
• lettuce leaves

1. Reserve 4 egg wedges for garnish. Place remaining eggs, artichokes, chicken, tomatoes and cheese in a medium bowl.
2. In a small bowl beat remaining ingredients except lettuce leaves.
3. Pour over egg mixture and toss gently until evenly coated.
4. Chill to blend flavors.
5. Serve on lettuce leaves; garnish with reserved egg wedges.

eggs, frozen artichoke hearts, chicken, tomatoes, feta cheese, cooking oil, white wine vinegar, lemon juice, mustard, tarragon, salt, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930805 (may not work)