Italian Chicken Salad with Walnuts
4 Servings / Serving Size: 1 cup

Ingredients

• 1 lb boneless, skinless chicken breasts
• 10 pitted Kalamata olives
• 2 Tbsp minced parsley
• 4 peppercorns
• 1/2 Tbsp olive oil
• 1/2 cup walnuts
• 1 medium red pepper, diced
• 1 tsp dried oregano
  Water

Dressing

• 1 Tbsp olive oil
• 1 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 1 garlic clove, minced
• 1/2 tsp dried basil
• 1 15-oz can artichoke hearts, drained and halved
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions

1. Place the chicken breasts in a large skillet with enough water to cover them. Add the peppercorns. Bring to a boil over high heat, lower the heat, cover, and simmer for 7-10 minutes or until cooked through. Remove the chicken from the skillet with a slotted spoon, place on a plate, and refrigerate.
2. Heat the oil in a skillet over medium heat. Add the walnuts and sauté for 2 minutes. Add the red pepper, oregano, and basil and sauté for 3 minutes. Remove from the heat and let cool.
3. Meanwhile, in a salad bowl, combine the artichoke hearts, olives, and parsley.
4. Combine all dressing ingredients. Add the walnut mixture to the salad. Cut the chicken into 1-inch cubes and add it to the salad. Pour the dressing over it. Toss well and serve.