Greek Salad

Yield: 6 main-dish servings

Ingredients

• 1 (2 to 2 1/2 pound) rotisserie chicken from the deli, whole or cut up
• 2 tablespoons + 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

Instructions

1. Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired.
2. Place chicken pieces in a medium bowl.
3. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand for 10 minutes.
4. Meanwhile, toss lettuce, mint, and oregano with remaining 1/3 cup Greek vinaigrette.
5. Arrange lettuce on a large serving platter.
6. Arrange chicken in center of greens.
7. Sprinkle with cheese and olives.
8. Garnish chicken with mint and oregano sprigs.
9. Serve with lemon wedges.