• 2 cooked chicken breasts shredded or diced (rotisserie chicken works great)
• 2 cups cherry tomatoes halved
• 1 large cucumber seeded and chopped
• 1 cup Kalamata olives pitted and halved
• 1/2 small red onion thinly sliced
• 1/2 cup crumbled feta cheese
• 1 avocado diced (optional)
• 1/2 cup mini sweet peppers thinly sliced (or 1 bell pepper, diced)
• 2 tablespoons fresh dill or parsley chopped
• 6 cups romaine lettuce or mixed greens chopped

For the Dressing

• 1/3 cup Greek extra virgin olive oil
• 2 –3 tablespoons red wine vinegar
• Juice and zest of 1 lemon
• 2 cloves garlic minced
• 1 teaspoon dried Greek oregano
• 1 teaspoon Dijon mustard
• 1 teaspoon honey optional
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes