Ingredients
3 cups cubed cooked chicken breast1-1/2 cups chopped tomatoes1 cup water-packed artichoke hearts, rinsed, drained and quartered1/2 cup crumbled feta cheese1/2 cup pitted Greek olives1/3 cup dried currants1/4 cup finely chopped red onionDRESSING:1/4 cup olive oil2 tablespoons tarragon vinegar1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon1-1/2 teaspoons lemon juice1-1/2 teaspoons Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.
