1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon garlic, minced
1/2 teaspoon sugar
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
3 cups chicken breasts, cooked and cubed
1 cup red bell pepper, finely chopped
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
10 pitted ripe olives, halved
1 (14 ounce) cans quartered artichoke hearts, drained
DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk.
2.SALAD: Combine chicken and remaining ingredients in a large bowl.
3.Pour dressing over salad, and toss gently to combine.