Ingredients
-
1/2
-
1
-
4
-
-
1
-
1/2
-
3
-
4
-
-
2
-
2
-
1/2
-
6
-
1
-
1/2
Directions
Provencal Chicken Salad With Roasted Peppers and Artichokes, This recipe is from Raising the Salad Bar; a wonderful book I received from the Cookbook Swap Serve this great salad with some crusty bread and you have meal to remember I would make this with cherry tomatoes because I am no a big fan of sun-dried tomatoes To serve this as a vegetarian meal omit the chicken and serve with roasted vegetables , This recipe is from Raising the Salad Bar; a wonderful book I received from the Cookbook Swap Serve this great salad with some crusty bread and you have meal to remember I would make this with cherry tomatoes because I am no a big fan of sun-dried tomatoes To serve this as a vegetarian meal omit the chicken and serve with roasted vegetables
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Steps
|
1
Done
|
Put Sun-Dried Tomatoes in Boiling Water; Let Rest Until Softened For About15 Minutes. Drain Tomatoes and Mince Them. Rinse Artichoke Hearts and Cut in Quarters;pat Dry With Paper Towel. |
|
2
Done
|
Slice Chicken in 1/2" Wide Strips. |
|
3
Done
|
I Large Bowl Combine Tomatoes,Chicken, Artichokes,Roasted Red Peppers, Olives an Parsley. |
|
4
Done
|
to Make Dressing Whisk All Dressing Ingredients in a Small Bowl. Before Serving Whisk Again and Combine With Chicken Salad. |
|
5
Done
|
to Serve,Place Baby Greens on Platter and Top With Chicken Salad or Serve on Individual Plates. |
|
6
Done
|
a Little Shaved Parmesan or Mozzarella Could Be Sprinkled on Top. |
