Ingredients
3 tbsp. lemon juice
2 tsp. finely shredded lemon peel
3 tbsp. balsamic vinegar
2 tsp. sugar
1 tbsp. Dijon-style mustard
2 tbsp. mango chutney
1/3 cup extra-virgin olive oil
2 tbsp. snipped fresh rosemary
1 clove garlic, minced
8 oz. fresh crimini mushrooms, sliced
1 6-oz. can pitted black olives, sliced
1 small red onion, finely chopped
1 6-oz. can quartered artichoke hearts, drained
1 1/2 cups reduced-fat mayonnaise
6 slices bacon, crisp-cooked, drained, and crumbled
1 mango, finely chopped
1/3 cup dried cranberries
1 rotisserie chicken, meat removed and shredded
1 bag romaine lettuce
1/2 cup crumbled feta cheese
Freshly ground black pepper

Method
In a large bowl whisk together lemon juice, lemon peel, vinegar, and sugar. Whisk in the mustard, chutney, and olive oil. Stir in rosemary, garlic, mushrooms, olives, onion, and artichoke hearts. Cover and refrigerate at least 3 hours or overnight. Stir in mayonnaise, bacon, mango, cranberries, and chicken. Serve salad on a lettuce-lined platter; sprinkle with feta cheese and black pepper.

Notes:
This salad incorporates many of my favorites, rotisserie chicken, mango, dried cranberries and rosemary. It has a fresh taste and is bursting with flavor!

Number of Servings: 6