Italian Chicken Salad
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 cups cubed cooked chicken breast
1 cup finely chopped red bell pepper
2 tablespoons finely chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
10 pitted ripe olives, halved
1 (14-ounce) can quartered artichoke hearts, drained
To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk.
To prepare salad, combine chicken and remaining ingredients in a large bowl. Pour dressing over salad, and toss gently to combine.
Yield: 4 servings (serving size: 1 1/4 cups)
Pairs Well With
Leftover or rotisserie chicken from the deli speeds this fresh dish to the table.