Chopped Greek Salad by EatingWell.com

Ingredients:

Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.

1/3 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
2 ½ 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

Directions:

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.

Yield: 4 servings

Recipe provided by EatingWell.com

Serving Suggestions:

Tip: If you don’t have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat