Chicken salad with artichokes, pistachios, mint and orange

Ingredients

1 to drizzle	Olive oil
6	Boneless chicken thighs (Main)
1 to taste	Salt & freshly ground pepper
5 hearts	Artichokes, (sliced)
¾ cup	Pistachio nuts, (roasted)
3	Oranges, (peeled and sectioned)
1 ½ cups	Mint leaves, (rinsed)
1 Tbsp	Extra virgin olive oil

Directions

1. Preheat oven to 200C, drizzle chicken with a little oil, season and roast for approximately ½ hour. Cool and roughly shred.
2. Combine all ingredients with olive oil, season and let the flavours marinate for at least ½ an hour before serving.