2 1/2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3 cups chopped romaine lettuce
1 1/4 cups chopped cooked chicken, (about 6 ounces; see Tip)
1 medium tomato, chopped
1/2 medium cucumber, peeled, seeded and chopped
1/4 cup finely chopped red onion
1/4 cup sliced ripe black olives
1/4 cup crumbled feta cheese

2 1/2 tablespoons red-wine vinegar 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried 1/2 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 3 cup s chopped romaine lettuce 1 1/4 cups chopped cooked chicken, (about 6 ounces; see Tip) 1 medium tomato, chopped 1/2 medium cucumber, peeled, seeded and chopped 1/4 cup finely chopped red onion 1/4 cup sliced ripe black olives 1/4 cup crumbled feta cheese

Preparation 1.Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat.
Tips & Notes Tip: If you don't have cooked chicken, poach 8 ounces chicken breast for this recipe. Place boneless, skinless chicken breast 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, 10 to 15 minutes.