Chopped Greek Salad with Chicken

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.

Ingredients

• ⅓ cup red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh dillor 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)
• 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

Instructions

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

Tips

• To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 ½ cups chopped or shredded cooked chicken)