Greek Tomato and Feta Salad with Chicken and Lemon-Oregano Vinaigrette

Serves 4 | Prep/Cook Time: 10 Min

Vitamin A %
Total Carbs 14g		5 %
	Dietary Fiber 3g	12 %
	Sugars 6g
Protein 23g
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based on a 2,000 calorie diet.

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.