Chicken, Tomato, And Artichoke Salad

• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 pound skinned, boned chicken breast halves
• 1 1/2 tablespoons olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup dry white wine
• 1 teaspoon grated lemon rind
• 2 garlic cloves, crushed
• 2 cups halved cherry tomatoes
• 1 cup drained canned quartered artichoke hearts
• 1/2 cup chopped fresh parsley
• 1/2 cup thinly sliced green onions
• 4 curly leaf lettuce leaves

1. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from skillet, and set aside. Add lemon juice and wine to skillet, and stir to deglaze pan. Remove from heat; stir in remaining salt, remaining pepper, lemon rind, and garlic.
2. Cut chicken into 1-inch pieces. Combine chicken, tomatoes, artichokes, parsley, and green onions in a large bowl; toss well. Add lemon juice mixture; toss well. Serve on lettuce-lined plates.

salt, pepper, halves, olive oil, lemon juice, white wine, lemon rind, garlic, tomatoes, parsley, green onions, curly leaf

Taken from www.myrecipes.com/recipe/chicken-tomato-artichoke-salad (may not work)