Leftover Artichoke Chicken Salad

So I had all this leftover artichoke chicken, and it was time for lunch!  Here's what happened, and I must say, it was delicious.

Ingredients:
1 artichoke chicken breast
1/2 red pepper, diced
10-12 cherry tomatoes, cut in half
1/2 avocado, chopped
2 cups lettuce
Your favorite dressing (optional)

Preparation:


1.  Cut chicken into bite size pieces and reheat.
2.  Combine with all ingredients in a large bowl and serve

Artichoke Chicken

Adapted from Amanda at All Recipes

Ingredients:
1 (14 oz) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
1/3 cup sour cream
1/3 cup Duke's mayo
1 clove garlic, minced
Pepper to taste
4 boneless skinless chicken breasts

Preparation: 

1.  Preheat oven to 375 degrees F
2.  Be sure to dry the artichokes with a paper towel until all the liquid is out of them.
3.  In a medium bowl, mix together artichoke hearts, Parmesan cheese, sour cream, mayo, garlic, and pepper.

4.  Place chicken in a greased baking dish and cover evenly with artichoke mixture
5.  Bake uncovered for 30 minutes or until chicken is no longer pink in the center and juices run clear.