1 cup marinated artichoke hearts, drained and coarsely chopped
1/2 cup 1-inch pieces roasted or broiled asparagus spears
1/4 cup chopped roasted red bell pepper
3 to 4 tablespoons light olive oil vinaigrette
or Italian salad dressing
1/8 teaspoon coarsely ground black pepper
Combine the chicken, artichoke hearts, asparagus, and
bell pepper in a medium bowl and toss to mix well. Add
the salad dressing and pepper and toss again.
Let the salad sit for 15 minutes before serving or
cover and chill until ready to serve. If desired,
serve on a bed of fresh salad greens garnished with
a sprinkling of blue cheese crumbles and chopped
walnuts, or serve in lettuce-lined pita pockets.