Divine Italian Chicken Salad - cooking recipe

Ingredients

2 lbs chicken breasts, Organic Free-Range (6)
5 ounces vermicelli (for diabetics, use low-carb rotini or penne pasta)
1 lb broccoli floret
1 lb frozen spinach
1 lb peas
1 pint marinated artichoke
1/2 pint red bell pepper, chopped (1)
8 ounces pepperoni, sectioned into fours
1/2 medium red onion
1/2 pint parmesan cheese, grated
12 ounces vinaigrette, 1 bottle Brianna's French dressing
2 tablespoons red wine vinegar
1/2 teaspoon low sodium salt, and
black pepper, to taste

Preparation

Saute the chicken until done. Cut into cubes.
Prepare vermicelli and vegetables per package instructions while chicken cooks.
Mix ingredients in a large bowl, adding dressing, cheese, salt & pepper.
Drizzle with red wine vinegar.
Serve in salad bowls. Refrigerate remainder-it's even better the next day, and keeps well for 4-5 days.