Mediterranean Chicken Salad

• 2 Tablespoons Pacifica Culinaria Tuscan Herb Avocado Oil
• 1 Tablespoon Pacifica Culinaria Coastal Lemon Avocado Oil
• 2 Cloves Garlic, minced
• 2 lbs. Chicken Breast, boneless and skinless cut into bite size pieces
• Juice of one medium Lemon
• 1 Medium Red Onion, sliced thin
• 1 Red Bell Pepper, chopped
• 1 Fennel Bulb, sliced thin
• 1 3 OZ. bag sun dried tomatoes
• 1/2 cup Pacifica Culinaria Tuscan Spiced Olives, chopped
• 1/2 cup Marinated Artichoke hearts, drained, rinsed and chopped
• 1/4 cup Italian Flat Leaf Parsley
• Zest of one medium Lemon
• 1/2 Cup Pacifica Culinaria All Natural Mayonnaise
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Pacifica Culinaria Tuscan Herb Avocado Oil
• Lemon Juice
• Salt and Pepper

1. Heat both oils in a skillet, add garlic, saute till golden. Add chicken pieces, salt and pepper to taste. Squeeze juice of lemon over top and cook till chicken is cooked through. Transfer cooked chicken to a bowl to let cool. While the chicken is cooling chop all the vegetables and top with parsley and lemon zest. In a separate bowl, mix mayonnaise, Dijon mustard and lemon juice till well blended. Put the warm chicken in with the vegetables and add the mayonnaise mixture. Add salt and pepper to taste and if desired squeeze another lemon over the top. Toss well.

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Taken from www.epicurious.com/recipes/member/views/mediterranean-chicken-salad-1208637 (may not work)