Ingredients
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1/3 cup Red-wine vinegar
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2 TBSP Extra-virgin olive oil
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1 TBSP Chopped fresh dill, or oregano or 1 teaspoon dried
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1 tsp Garlic powder
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1/4 tsp Salt
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1/4 tsp Freshly ground pepper
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6 cups Chopped romaine lettuce
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2 1/2 cups (about 12 ounces) Chopped cooked chicken
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2 pieces (medium) Tomatoes (chopped)
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1 piece (medium) Cucumber ( peeled, seeded and chopped)
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1/2 cup Red Onion ( finely chopped)
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1/2 cup Ripe black olives (sliced)
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1/2 cup Feta Cheese (crumbled)
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Website Link
Directions
Steps
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1
Done
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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. |
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2
Done
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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. |
