Provencal Chicken Salad With Roasted Peppers And Artichokes - cooking recipe

Ingredients

1/2 cup sun-dried tomato
1 (14 ounce) can artichoke hearts
4 cooked chicken breasts, grilled if possible
salt and pepper
1 roasted red pepper, cut in strips
1/2 cup pitted green olives, quartered
3 tablespoons minced parsley
4 cups baby greens, lettuce washed and dried
Dijon Herb Dressing
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
6 tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon salt
pepper

Preparation

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.
Slice chicken in 1/2\" wide strips.
I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
A little shaved Parmesan or mozzarella could be sprinkled on top.