Ingredients

Salad:
4 oz Farfalle pasta, cooked per instructions
2 cups Leftover roasted chicken, diced
1/2 cup Low fat feta cheese
1 cup Grape tomatoes, halved
1 cup Frozen artichoke hearts, thawed, halved
1 cup Kalamata olives, halved
1/2 cup Red onion, sliced thinly
5 Basil leaves, chiffonade
1/4 cup Pine nuts
Vinaigrette:
3 tbsp Olive oil
3 tbsp Canola oil
Juice of 1 small lemon
1 clove Garlic, minced
2-3 tsp Red wine vinegar
1/4 tsp Oregano
Sea salt and freshly cracked pepper, to taste

Description

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