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Mediterranean Artichoke/Chicken Salad
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Ingredients 1 jar (12 ounces) quartered marinated artichoke hearts, drained, oil reserved 2 cups grape OR cherry tomatoes, halved 1 medium cucumber, quartered and cut into 1/4-inch slices 3 tablespoons feta cheese crumbles with basil and sundried tomatoes 2 teaspoons Morton^® Coarse Kosher Salt, divided 3 tablespoons prepared peppercorn ranch-style dressing, divided 1 pound chicken strip tenders, cut into 1-inch pieces *

Directions In medium bowl, combine artichoke hearts, tomatoes, cucumber, and feta cheese. Season with 1 teaspoon Morton^® Kosher Salt; toss with 1 tablespoon ranch-style dressing. Cover and refrigerate until needed. In medium skillet with 1 tablespoon reserved artichoke oil, sauté chicken tenders until chicken is cooked through and juices run clear. ** (Internal temperature for poultry breast meat is 170° F.). Season with 1 teaspoon Morton^® Kosher Salt. Drizzle remaining 2 tablespoons ranch-style dressing onto chicken; toss chicken with refrigerated vegetable/cheese mixture. Serve over mixed greens with toasted pita bread triangles. Tips: * Ready to use grilled chicken pieces can be substituted for chicken tenders. **Internal temperature guidelines courtesy of USDA Food Safety Facts. · Brush toasted pita with artichoke marinade, sprinkle with Morton ^® Kosher Salt