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Lemon Artichoke Chicken Salad

6 skinless, boneless chicken breast halves

2 (6-ounce) jars marinated artichoke hearts, undrained

3/4 cup chopped flat-leaf parsley

6 to 8 slices smoked bacon, cooked and crumbled

1/4 cup plus 2 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

Mixed salad greens

1. Brown chicken breasts in a lightly oiled skillet over medium heat until nicely browned; cover, reduce heat and simmer for about 10 to 15 minutes or until done and juices run clear. Remove chicken and allow to cool. Coarsely chop.
2. Combine chopped chicken and remaining ingredients in a large bowl, toss to mix. Season to taste with salt and pepper, if desired. Cover and chill thoroughly.
3. To serve, spoon chicken mixture atop bed of mixed salad greens on individual plates.

Makes 4 to 6 servings.