Lemon Artichoke Chicken Salad

A delicious chicken salad with marinated artichoke hearts, smoked bacon crumbles and Italian parsley tossed with a dressomg made with fresh lemon juice, olive oil and the artichoke marinade.

Recipe Ingredients:

6 skinless, boneless chicken breast halves
2 (6-ounce) jars marinated artichoke hearts, undrained
3/4 cup chopped fresh Italian (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

Cooking Directions:

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 6 servings.