This is a salad that has loads of flavor. And if you have the cooked chicken breast available, it can be made very quickly.
I use the canned artichoke hearts, packed in water, not marinaded. If they’re in a full-sized (about 14 ounces) can, I will use about half the artichokes in the can, which is about 4 or 5 for the ones I buy. Others are smaller or larger. I cut the artichoke hearts into bite-sized pieces. For my artichokes, I have settled on thirds, slicing the artichoke off-center and then cutting the larger part in half.
For the sun-dried tomatoes, I like the julienne-sliced ones packed in olive oil. And don’t skimp on the fresh basil. It really is an important contributor to the mix of flavors.
Artichoke and sun-dried tomato salad
Cooked chicken breast, sliced
baby romaine lettuce
4–5 canned artichoke hearts, cut up
1/4 cup sun-dried tomatoes
2 tablespoons sliced fresh basil
3 tablespoons vegetable oil
1 tablespoon lemon juice
1/4 teaspoon herbes de Provence
Put all of the ingredients on the lettuce, with the chicken in the middle. Whisk or shake in a jar the oil, lemon juice, and herbes de Provence for the vinaigrette and add to the salad.