Healthy Italian Chicken Salad

• Gluten free

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 (14-ounce can Artichoke hearts
  • 1/4 cup Basil, fresh
  • 1/2 cup Celery
  • 1/4 cup Flat-leaf parsley
  • 2 cloves Garlic
  • 2 tsp Oregano, fresh
  • 1/2 cup Red bell pepper
  • 1/2 Red onion, small

• Condiments

  • 1 heaping tsp Dijon mustard
  • 3/4 cup Greek olives
  • 3 tbsp Lemon juice
  • 2 tbsp Olive oil mayonnaise

• Baking & Spices

  • 1 Salt and ground black pepper

• Dairy

  • 1/4 cup Greek yogurt

Found on theharvestkitchen.com

Ingredients

• 2 cups cooked chicken, chopped (store-bought rotisserie works)
• 1/2 cup celery, chopped
• 1 (14-ounce) can quartered artichoke hearts, drained and tough leaves cut away
• 1/2 cup chopped red bell pepper
• 3/4 cup sliced Greek olives
• 1/2 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup flat-leaf parsley, chopped
• 1/4 cup fresh basil, sliced
• 2 teaspoons fresh oregano,  chopped
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil mayonnaise
• 1 heaping teaspoon Dijon mustard
• 3 tablespoons lemon juice
• Salt and ground black pepper, to taste

Directions

• Put all the salad ingredients into a large bowl and gently fold together until well combined. In a small bowl combine the yogurt, mayonnaise, Dijon mustard and lemon juice.  Mix until well blended. Pour the dressing over the salad ingredients and gently fold until the salad ingredients are evenly coated. Serve on sliced tomatoes, spoon on a green salad, or make a sandwich with it.