Prep Time 30 min Total Time 30 min

Salad:

6 cups chopped romaine lettuce
2 cups shredded cooked chicken breast
1 medium yellow or green bell pepper, coarsely chopped
1 medium unpeeled cucumber, chopped
3 plum (Roma) tomatoes, chopped
2 oz Genoa salami, chopped (1/3 cup)
1 can (15 oz) Progresso™ chick peas, drained, rinsed
1/2 cup pitted kalamata olives, halved
1/4 cup very thinly sliced red onion
1/2 cup torn fresh basil leaves
1 oz Parmesan cheese, shaved

Dressing:

3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/8 teaspoon coarse ground black pepper
1 clove garlic, finely chopped

6 cup s chopped romaine lettuce 2 cup s shredded cooked chicken breast 1 medium yellow or green bell pepper, coarsely chopped 1 medium unpeeled cucumber, chopped 3 plum (Roma) tomatoes, chopped 2 oz Genoa salami, chopped (1/3 cup) 1 can (15 oz) Progresso™ chick peas, drained, rinsed 1/2 cup pitted kalamata olives, halved 1/4 cup very thinly sliced red onion 1/2 cup torn fresh basil leaves 1 oz Parmesan cheese, shaved 3 tablespoons olive oil 3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon sugar 1/8 teaspoon coarse ground black pepper 1 clove garlic, finely chopped

In large bowl, toss all salad ingredients except cheese.

In small bowl, beat dressing ingredients with wire whisk until blended. Pour dressing over salad mixture; toss to coat. Top with cheese.