Chicken turns this Greek-inspired salad into a main course. 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. Ingredients 1/3 cup Red Wine Vinegar 2 tablespoons Extra Virgin Olive Oil 1 tablespoon Dill or Oregano, Fresh, Chopped (or 1 teaspoon Oregano, Dried) 1 teaspoon Garlic Powder 1/4 teaspoon Salt 1/4 teaspoon Pepper, Freshly Ground 6 cups Romaine Lettuce, Chopped 2-1/2 cups Chicken, Cooked, Chopped (approximately 12 ounces) 2 Tomatoes, Medium, Chopped 1 Cucumber, Medium, Peeled, Seeded and Chopped 1/2 cup Red Onion, Finely Chopped 1/2 cup Black Olives, Ripe, Sliced 1/2 cup Feta Cheese, Crumbled Whisk vinegar, oil, dill/oregano, garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta. Toss to coat. Makes 4 servings (about 3 cups each) Tip: If you don’t have cooked chicken, poach a one pound chicken breast (boneless and skinless) in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, approximately 10 to 15 minutes.