Chopped Greek Chicken Salad

1/3 cup red-wine vinegar		2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
2 tablespoons extra-virgin olive oil		2 medium tomatoes, chopped
1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried		1 medium cucumber, peeled, seeded and chopped
1 teaspoon garlic powder		1/2 cup finely chopped red onion
1/4 teaspoon salt		1/2 cup sliced ripe black olives
1/4 teaspoon freshly ground pepper		1/2 cup crumbled feta cheese
6 cups chopped romaine lettuce

• 1 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.
  

notes

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 to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

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