Chopped Greek Salad with Chicken for Two

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 Mrs. Dash
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

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.

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.

Serving Size: 2 servings, about 3 cups each

Number of Servings: 2

Recipe submitted by SparkPeople user 4NANAM.