Greek Chicken Salad
3 c. diced cooked chicken breasts
1 1 /2 c. chopped tomatoes
14 oz can water-packed artichoke hearts, drained & quartered
½ c. crumbled feta cheese
½ c. pitted Greek olives, chopped
1/3 c. dried currants
¼ c. chopped red onion
¼ c. white balsamic vinegar or red wine vinegar
1 ½ tsp lemon juice
1 ½ tsp Dijon mustard
Salt and pepper, to taste
In large bowl, combine chicken, tomatoes, artichoke hearts, feta, olives, currants and onion. In small bowl, combine vinegar, lemon juice, mustard, salt and pepper; pour over salad mixture and toss to combine.
Yield: 6 servings.