1 14oz jar marinated, quartered Artichokes
4 oz Sun Dried Tomatoes in Extra Virgin Olive Oil
16 oz Frozen, Shelled Edamame, Thawed
10-12 oz Small White Beans or Chic Peas
1 Chicken Breast
Place Edamame into a Medium Sized glass bowl.
Cut Sun Dried Tomatoes into roughly ½ inch pieces and add to bowl.
Cut Artichokes in half and add to salad.
Drain and Rinse Beans/Chic Peas and add to salad.
Cook/Bake/Grill Chicken, Dice and add to salad (you can also use Turkey, or a cubed Prosciutto or Salami)
Add 2 Tbsp pesto to Salad.
Add 1/3 to ½ Cup Greek Vinaigrette – to taste, but do not over dress salad.
Mix thoroughly to Combine and Chill until ready to serve.
Serve with Garlic bread or Bread dressed with butter and Parmesan cheese.
OR for a Vegetarian Salad, Omit all meat.
For a more Greek Salad, You can also add some (Kalamata) Olives and/or Feta or Goat Cheese.