| 1/2 | cup coarsely chopped red onion |
| 1 | pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.) |
| 6 | cups torn romaine lettuce leaves |
| 1/2 | cucumber, halved lengthwise and cut into 1/4-inch slices |
| 1 | cup grape tomatoes |
| 1/2 | cup coarsely chopped fresh basil leaves |
| 1 | (4 ounces) package coarsely crumbled feta cheese, divided |
| 1/2 | cup halved pitted kalamata olives, divided |
| Freshely ground pepper to taste | |
| For the Vinaigrette | |
| 1/3 | cup extra-virgin olive oil |
| 1/4 | cup fresh lemon juice |
| 1 | tablespoon finely chopped fresh oregano or 1/2 teaspoon dried oregano |
| 1 | teaspoon finely chopped garlic |
| 1/8 | teaspoon salt, or to taste |
| 1 |
To make the vinaigrette, whisk together the olive oil and lemon juice in a small bowl. Add the remaining ingredients and whisk again. Set aside.
TIP: Recipe by Paulette Mitchell. |
| 2 | Put the lettuce in a large bowl. Add the chicken, cucumber, tomatoes, onion, basil, 1/2 cup of the feta cheese, and 1/4 cup of the olives. Just before serving, add the vinaigrette and toss. Taste and adjust the seasoning. |
| 3 | Divide the salad between four salad bowls. Top the servings with the remaining feta cheese and olives, and sprinkle with freshly ground pepper. |
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