Provencal Chicken Salad with Artichokes

Salad
1/2 c sun-dried tomatoes
14 oz artichoke hearts
2 boneless, skinless chicken breasts
salt and pepper
1/2 c pitted olives, sliced into quarters

Dressing
2 T red wine vinegar
2 t dijon mustard
1/2 t minced garlic
6 T extra virgin olive oil
1 t oregano
1/2 t salt
pepper

1. Place sun-dried tomatoes in a small bowl and cover with boiling water.  Let rest until softened, about 10-15 minutes. Drain tomatoes and mince them.  Rinse the artichoke hearts and cut into quarters, then pat dry with paper towels.

2. Preheat oven to 350degrees and coat chicken with olive oil and salt and pepper.  Bake for 35-40 minutes until cooked through.  Shred chicken once cool enough to handle.

3. In a large bowl, combine the chicken, sun-dried tomatoes, artichoke hearts, and olives.

4. To make the dressing, in a small bowl, whisk all of the dressing ingredients; season with pepper.  Pour over chicken salad mix and toss until evenly coated.

5. Serve chicken salad over baby greens.