- 1 (12 ounce) jar 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 crumbled feta cheese with basil and sun-dried 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
- In medium bowl, combine artichoke hearts, tomatoes, cucumber, and feta cheese. Season with 1 teaspoon Morton(R) Kosher Salt; toss with 1 tablespoon ranch-style dressing. Cover and refrigerate until needed.
- In medium skillet with 1 tablespoon reserved artichoke oil, saute chicken tenders until chicken is cooked through and juices run clear. (Internal temperature for poultry breast meat is 170 degrees F). Season with 1 teaspoon Morton(R) 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.