INGREDIENTS
2
Boneless Skinless Chicken Breasts (cooked & shredded)
6 oz
Greek Vinaigrette
12 oz
Farfalle pasta (cooked)
1 cup
Sliced Black Olives
1 can
Quartered Artichokes (13.75 ounces )
1 cup
sliced grape/cherry tomatoes
1/2 cup
crumbled feta cheese