Italian Chicken Salad

• 4 boneless skinless chicken breast halves
• 3 tablespoons olive oil
• 1 cup walnuts, chopped
• 1 red pepper, cut in 1 inch pieces
• 6 ounces marinated artichoke hearts
• 12 cup fresh peas or 12 cup frozen peas
• 1 teaspoon dried oregano
• lemon, juice of
• salt and pepper
• 2 -3 green onions, diced

1. Cook chicken on stovetop by placing in 1/2" boiling water, bring back to a boil and reduce to a simmer, turning after 5 minutes Cook until done, then cool and chop into cubes.
2. Heat oil in skillet over medium-high heat.
3. Add walnuts for 1-2 minutes, stirring as not to burn.
4. Add peppers, stir.
5. Drain juice from jar of artichokes into skillet.
6. Chop artichokes into large pieces and add to skillet.
7. Add peas and oregano.
8. Cook about 3 minutes.
9. Pour into a bowl.
10. Add lemon juice and season with salt and pepper.
11. Add chicken and stir.
12. Sprinkle onions over salad.
13. Serve warm or cold.

chicken, olive oil, walnuts, red pepper, hearts, fresh peas, oregano, lemon, salt, green onions

Taken from www.food.com/recipe/italian-chicken-salad-13778 (may not work)