Chicken, Artichoke And Roasted Red Pepper Salad - cooking recipe

Ingredients

1 small onion, chopped
2 sprigs thyme
1 None bay leaf
3 None peppercorns
2 None boneless skinless chicken breasts, trimmed
1 can (14 oz) artichoke hearts in brine, drained and quartered
1 can (14 oz) chickpeas, drained and rinsed
1 None red pepper, roasted, peeled and seeded
2 oz arugula leaves
1 None red onion, thinly sliced
1/3 cup kalamata olives
None None FOR THE DRESSING
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp oregano leaves

Preparation

Place 5 cups water, onion, thyme, bay leaf and peppercorns in a large saucepan on medium heat. Bring to a boil. Reduce the heat to low and simmer for 5 mins.
Add the chicken and simmer for 5-10 mins until cooked through. Remove from the heat. Cover and cool chicken in the liquid.
For the dressing, whisk all the ingredients in a small bowl. Season to taste.
Shred the chicken. Place in a bowl with the artichokes, chickpeas, pepper, arugula, onion and olives. Drizzle with dressing just before serving.