Ingredients 4 servings

  • ⅓ cup red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 6 cups chopped romaine lettuce
  • 2½ cups chopped cooked chicken, (about 12 ounces; see Tip)
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • ½ cup finely chopped red onion
  • ½ cup sliced ripe black olives
  • ½ cup crumbled feta cheese


Preparation
Active:  25 m  Ready In:  25 m

  1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. 
  2. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.


Tip: If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. 

  1. Place boneless, skinless chicken breasts in a medium skillet or saucepan. 
  2. Add lightly salted water (or chicken broth) to cover and bring to a boil. 
  3. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.