Tuscan Herb Chicken Salad with Sun-Dried Tomato Vinaigrette

Rehydrate the sun-dried tomatoes: Place 1/2 cup of dry-packed sun-dried tomatoes in a small bowl. Pour 1/4 cup of warm water over them and let sit for 10 minutes to soften. Do not drain the soaking liquid, as it will be used to flavor and thin the dressing.

Macerate the onions: Peel and thinly slice 1/2 medium red onion. Place the slices in a small bowl with 1 TBSP of red wine vinegar and a pinch of salt. Let them sit for 10 minutes to draw out their harshness, leaving them sweet and crisp.

Toast the pine nuts: Heat a small dry skillet over medium-low heat. Add 2 TBSP of pine nuts and cook, tossing frequently, for 3 to 4 minutes until golden brown and fragrant. Transfer immediately to a cool plate.

Prep the vegetables: Wash and spin dry 1 head of romaine lettuce, then chop it into bite-sized pieces. Wash 1 English cucumber and slice it into thin half-moons. Drain one 14 oz can of artichoke hearts and cut them into quarters. Finely chop 1 TBSP of fresh oregano leaves.

Prepare the leftover chicken: Retrieve the 2 lb of leftover pan-seared chicken breast from Day 1. Using two forks or your fingers, shred or thinly slice the cold chicken into bite-sized strips.

Emulsify the vinaigrette: In a blender or small food processor, combine the rehydrated sun-dried tomatoes along with their 1/4 cup of soaking water, 3 TBSP of red wine vinegar, 1 tsp of Dijon mustard, 1 tsp of honey, 1 peeled garlic clove, 1/2 tsp of salt, and 1/4 tsp of black pepper. Blend on high speed until a smooth paste forms.

Complete the emulsion: With the blender running on low speed, slowly drizzle in 1/2 cup of extra virgin olive oil in a thin, steady stream until a thick, creamy, and stable emulsion forms. Stir in the chopped 1 TBSP of fresh oregano leaves by hand.

Assemble the salad: In a large salad bowl, combine the chopped romaine lettuce, 5 oz of baby arugula, sliced cucumber, quartered artichoke hearts, and the macerated red onions (drained of excess vinegar).

Dress and serve: Add the shredded leftover chicken to the bowl. Drizzle with the emulsified sun-dried tomato vinaigrette and toss gently to coat all components evenly. Divide among four plates and garnish each with the toasted pine nuts.