INGREDIENTS
DRESSING

• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt

SALAD

• 3 cups chicken breasts, cooked and cubed
• 1 cup red bell pepper, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 10 pitted ripe olives, halved
• 1 (14 ounce) cans quartered artichoke hearts, drained

DIRECTIONS
DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk.
2.SALAD: Combine chicken and remaining ingredients in a large bowl.
3.Pour dressing over salad, and toss gently to combine.