Greek Salad recipe

1 (2 to 2 1/2 pound) rotisserie chicken from the deli, whole or cut up
2 tablespoons plus 1/3 cup bottled Greek vinaigrette salad dressing
1 (10 ounce) package romaine lettuce salad or 8 cups torn romaine lettuce
1/2 cup small fresh mint leaves, lightly packed
1/2 cup lightly packed small fresh oregano leaves
1/3 cup kalamata olives, pitted and halved
Fresh mint sprigs
Fresh oregano sprigs
Lemon wedges

Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired. Place chicken pieces in a medium bowl. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand 10 minutes.

Meanwhile, toss lettuce, mint, and oregano with remaining 1/3 cup Greek vinaigrette. Arrange lettuce on a large serving platter.

Arrange chicken in center of greens. Sprinkle with cheese and olives. Garnish chicken with mint and oregano sprigs. Serve with lemon wedges.

Makes 6 main-dish servings.