Chicken-Artichoke Salad - cooking recipe

Ingredients

4 hard-boiled eggs, cut in wedges
1 (9 oz.) pkg. frozen artichoke hearts, chopped
1 c. diced cooked chicken
2 medium tomatoes, diced
1/2 c. crumbled Feta cheese
3 Tbsp. cooking oil
1 Tbsp. white wine vinegar
1 Tbsp. lemon juice
2 Tbsp. Dijon-Style prepared mustard
1/2 tsp. tarragon leaves, crushed
1/4 tsp. salt
lettuce leaves

Preparation

Reserve 4 egg wedges for garnish. Place remaining eggs, artichokes, chicken, tomatoes and cheese in a medium bowl.
In a small bowl beat remaining ingredients except lettuce leaves.
Pour over egg mixture and toss gently until evenly coated.
Chill to blend flavors.
Serve on lettuce leaves; garnish with reserved egg wedges.