Chicken, Tomato, and Artichoke Salad

Ingredients

• 1 cup artichoke hearts canned drained quartered
• 2 cups cherry tomatoes halved
• 4  curly kale leaves 
• 0.3 cup cooking wine dry white
• 0.5 cup parsley fresh chopped
• 2  garlic cloves crushed
• 0.5 cup green onions thinly sliced
• 0.3 cup juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1.5 tablespoons olive oil 
• 0.3 teaspoon pepper divided
• 0.5 teaspoon salt divided
• 1 pound skinned 

Equipment

• bowl
• frying pan

Directions

1. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over chicken.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken; cook 5 minutes on each side or until done.
4. Remove chicken from skillet, and set aside.
5. Add lemon juice and wine to skillet, and stir to deglaze pan.
6. Remove from heat; stir in remaining salt, remaining pepper, lemon rind, and garlic.
7. Cut chicken into 1-inch pieces.
8. Combine chicken, tomatoes, artichokes, parsley, and green onions in a large bowl; toss well.
9. Add lemon juice mixture; toss well.
10. Serve on lettuce-lined plates.