Hot Tuscan Chicken Salad

Adapted from your lighterside.com

6 Buy Carisoprodol Online Uk c. cooked chicken https://gungrove.com/cxey569 chopped*
1 15 oz. https://www.justoffbase.co.uk/uncategorized/qzqw9luhldm can artichoke hearts https://fireheartmusic.com/vdudef4 drained and chopped
1/3 lb. https://manabernardes.com/2024/vtkcffn58 pancetta chopped https://therepairstore.ca/p70a0n48398 fried, and drained
1/2 c. chopped sun dried tomatoes
2-3 small red/yellow bell peppers I used the mini size
3/4-1 c. finely chopped celery
1 c. slivered almonds toasted
4-5 Tbsp. lemon juice
1 1/2 tsp. salt
3/4 tsp. pepper
3 c. mayonnaise
1/2 c. purple onion grated
2 c. shredded Italian cheese blend
1/2 c. Parmesan cheese grated
Topping:
1 1/2 c. Panko bread crumbs
2 Tbsp. butter melted
2 Tbsp. olive oil

Preheat oven to 400°.
Fried the pancetta until crispy, drain, reserving the fat. Add the onion and peppers to the reserved fat and sauté for about 5 minutes. Drain.
Put the chopped chicken in a bowl and add the chopped artichoke hearts, pancetta, sundried tomatoes, the sautéed peppers and onions, almonds, lemon juice, salt and pepper. Thoroughly mix. Stir in the mayonnaise and the 2 cups Italian cheese blend and the Parmesan cheese.
Spray a large baking dish with cooking spray. Put the chicken salad mixture into baking dish and bake at 350° for about 30 minutes. After 30 minutes remove from oven and add the topping and bake for another 10 minutes or until nice and brown. 8-10 servings.
For topping: Mix the melted butter and olive oil together and pour over Panko bread crumbs.
*I sprinkled Herbs de Provence on my chicken before smoking. If you don't have that, use any type of Italian herbs and either grill, smoke, or bake until done.