Ingredients:
3 ounces chicken tenderloin, coarsely chopped
1 1/2 small artichoke hearts, chopped*
1/2 cup asparagus, 1-inch pieces
1/3 cup onion, chopped
1/2 cup red pepper, chopped
1/2 cup celery, sliced
1/3 cup tomatoes, chopped
1/4 cup chickpeas
1 1/2 cups lettuce, torn
1 1/2 cups romaine lettuce, torn
1 teaspoon olive oil, divided
1 tablespoon capers, chopped
1 teaspoon garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/8 teaspoon chili powder
salt and pepper, to taste

Instructions:
In a medium nonstick sauté pan, sauté chicken in 1/3 teaspoon oil. Place remaining oil, capers, garlic, vinegar, and herbs and spices in a small bowl. Whisk to blend. In medium bowl combine artichokes, asparagus, onion, pepper, celery, and chicken. In a salad bowl combine the lettuce, romaine, chickpeas, and tomato. Pour dressing over salad and toss gently to coat. Top with chicken mixture and serve.

*Note: 3 small artichoke hearts equal 1 medium artichoke.