Boil water and soak sun-dried tomatoes until softened (about 15 minutes).

Drain and mince the sun-dried tomatoes.

Rinse artichoke hearts, cut into quarters, and pat dry with paper towel.

Slice cooked chicken breasts into 1/2-inch wide strips.

In a large bowl, combine minced sun-dried tomatoes, sliced chicken, quartered artichoke hearts, roasted red pepper strips, quartered green olives, and minced parsley.

In a small bowl, whisk together red wine vinegar, Dijon mustard, minced garlic, olive oil, oregano, salt, and pepper to make the Dijon Herb Dressing.

Whisk the dressing again just before serving.

Combine the dressing with the chicken salad mixture.

Place baby greens on a platter or individual plates.

Top the baby greens with the chicken salad.

Optional: Sprinkle shaved Parmesan or mozzarella cheese on top.