Oregano Chicken Salad

• 2 cups Cooked Chicken, Grilled Or Roasted
• 1/2 cans (6 Oz. Can) Black Olives, Chopped
• 1/2 cans (6 Oz. Can) Green Olives, Chopped
• 1/2 cups Diced Red Pepper
• 1/2 cups Diced Orange Pepper
• 1/2 cups Diced Yellow Pepper
• 1/2 cans (14 Oz. Can) Artichoke Hearts, Quartered
• 1/4 cups Pepperoncini Rings
• 1/2 cups Gorgonzola, Mozzarella Or Bleu Cheese
• 3 sprigs Fresh Oregano
• 1/2 cups Extra Virgin Olive Oil
• 1/3 cups Red Wine Vinegar
• 1 whole Lemon, Juiced

1. Chop the oregano and add to the olive oil, vinegar and lemon juice. Mix with the chicken and veggies in a large bowl. Refrigerate for 30 minutes. Bring to room temperature and serve with cheese cubes of choice.
2. I served this with garlic crostini or garlic bread slices.

chicken, black olives, green olives, red pepper, orange pepper, yellow pepper, hearts, ubc, gorgonzola, oregano, olive oil, red wine vinegar, lemon

Taken from tastykitchen.com/recipes/salads/oregano-chicken-salad/ (may not work)