Ingredients

• Dressing:
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon bottled minced garlic
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• Salad:
• 3 cups cubed cooked chicken breast
• 1 cup finely chopped red bell pepper
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 10 pitted ripe olives, halved
• 1 (14-ounce) can quartered artichoke hearts, drained

Directions

1. To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk.

2. To prepare salad, combine chicken and remaining ingredients in a large bowl. Pour dressing over salad, and toss gently to combine.

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