Mediterranean Chicken Salad

2 Tablespoons Pacifica Culinaria Tuscan Herb Avocado Oil
1 Tablespoon Pacifica Culinaria Coastal Lemon Avocado Oil
2 Cloves Garlic, minced
2 lbs. Chicken Breast, boneless and skinless cut into bite size pieces
Juice of one medium Lemon
1 medium red onion, sliced thin
1 red bell pepper, chopped
1 fennel bulb, sliced thin
1 3 oz. bag sun dried tomatoes
1/2 cup Pacifica Culinaria Tuscan Spiced Olives, chopped
1/2 cup Marinated Artichoke hearts, drained, rinsed and chopped
1/4 cup Italian Flat Leaf Parsley
Zest of one medium Lemon
1/2 Cup Pacifica Culinaria All Natural Mayonnaise
2 Tablespoons Dijon Mustard
1 Tablespoon Pacifica Culinaria Tuscan Herb Avocado Oil
Lemon Juice
Salt and Pepper

Heat both oils in a skillet, add garlic, saute till golden. Add chicken
pieces, salt and pepper to taste. Squeeze juice of lemon over top and cook
till chicken is cooked through. Transfer cooked chicken to a bowl to let
cool. While the chicken is cooling chop all the vegetables and top with
parsley and lemon zest. In a separate bowl, mix mayonnaise, Dijon mustard
and lemon juice till well blended. Put the warm chicken in with the
vegetables and add the mayonnaise mixture. Add salt and pepper to taste
and if desired squeeze another lemon over the top, then toss well and
serve!
www.pacificaculinaria.com


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/