Bri's Greek Chicken Salad

6 Tbsp Red Wine Vinegar
2 Tbsp Lemon Juice
4 Tbsp Extra Virgin Olive Oil
2 1/2 tsp Sea Salt
1 tsp Black Pepper
1 clove of Garlic crushed in Garlic Press
3/4 Cup Red Onion Finely Sliced
1 Tbsp Chopped Basil
1 cup diced Tomatoes
1/2 Cup sliced and halved Cucumber with peel
1/4 Cup Sliced Calamata Olives
1 Boneless Skinless Chicken Breast
Half a Head of Iceberg Lettuce
1 1/2 c. Romaine Lettuce
1/3 c. Reduced Fat Feta Cheese Crumbles

Whisk Together Vinegar, Lemon Juice, EVOO, Sea Salt, Pepper, Garlic and Basil in Medium sized mixing bowl. Add Onion, half of tomatoes, cucumber and olives to liquid. Cover bowl and leave in Fridge for a little while for flavors to absorb.
Grill chicken breast, season to your particular taste. (I used garlic, lemon juice, salt, pepper and Thyme) Dice cooked chicken to piece about twice the size of the crumbled feta. (I particularly like my chicken chilled, so this is when I put the chicken in the fridge until I'm ready to build my salad, but you can add it hot)
Chop Lettuces to bite sized pieces incorporate your Oil and Vinegar/Veggie mixture. Use slotted spoon to drain some of the dressing. (use this as dressing later if you want a wetter salad) Add chicken pieces and toss. Add Feta cheese on top.
Great with a side of Pita with hummus!

Serving Size: Makes 1 large salad to split as meal between 2 people or as a side for 6