Artichoke Salad - cooking recipe

Ingredients

1/2 lb artichoke heart, cleaned and cut into quarters, you can use frozen package
1/2 cup capers
3 -4 pieces marinated roasted red peppers
1 cup fresh mozzarella cheese (cut into cubes)
10 cherry tomatoes
2 stalks celery
2 grilled chicken breasts

Preparation

1.\tplace artichoke hearts into the pan, drizzle with some olive oil and roast them in the oven for about 20-25 minutes.
2.\tsprinkle salt and pepper on the chicken breasts and grill or pan roast them, let them cool down little bit and then slice into bite size pieces.
3.\tcut cherry tomatoes into halves.
4.\tslice the peppers into stripes.
5.\tchop celery sticks into small cubes.
6.\tcut mozzarella into 1 inch size pieces.
7.\tMix all the ingredients in the large bowl, add capers, salt, pepper and pesto, stir well and let it sit for about 30 minutes in the fridge so that every ingredient absorbs the flavor.
Basil pesto.
\t1 clove of garlic.
\t7-8 pcs of basil.
\t1/2 cup of olive oil.
\t1 table spoon of viniger.
\t1/2 lemon juice.
\t1/2 cup of pine nuts or walnuts.
\tsalt, pepper.
preparation.
\tchop garlic and basil roughly and place them in the food processor.
\tadd walnuts and keep processing.
\tadd lemon juice, vinegar, oil, salt and pepper.
\tafter all ingredients are well incorporated and mixed, turn the food processor off and check the taste.
\tIf you are happy with the taste, toss pesto over the salad mix and let it sit for about 30 minutes to incorporate the flavor.