Title: Chicken and Artichoke Recipe

Ingredients:

For the Salad:
2 cups cooked chicken, shredded or diced (use grilled, roasted, or rotisserie chicken)
1 can (14 oz) artichoke hearts, drained and quartered
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup black or green olives, sliced
4 cups mixed salad greens (spinach, arugula, or romaine work well)
For the Dressing:
1/4 cup olive oil
2 tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
For Garnish:
2 tbsp Parmesan cheese, shaved (optional)
1 tbsp fresh parsley, chopped

Instructions:

1. Prepare the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until emulsified. Set aside.
2. Assemble the Salad
In a large salad bowl, combine the chicken, artichoke hearts, cherry tomatoes, cucumber, red onion, and olives. Toss gently to mix.
3. Add the Greens and Dressing
Add the mixed salad greens to the bowl and drizzle the dressing over the top. Toss until the ingredients are well coated.
4. Serve and Garnish
Divide the salad into serving bowls or plates. Top with shaved Parmesan (if using) and sprinkle with fresh parsley.
Tips:
Customizations:

Add avocado slices, roasted red peppers, or toasted nuts for extra flavor and texture.
Replace chicken with grilled shrimp or chickpeas for a different protein option.
Meal Prep:

Keep the greens and dressing separate until ready to serve to prevent the salad from becoming soggy.
Enjoy this simple yet delicious Artichoke and Chicken Salad!

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