Leftover Chicken Chopped Salad with Red Pepper, Olives, and Feta

Ingredients

• 1/4 cup red wine vinegar
• 2 T Balsamic Vinegar
• 1 T Dijon Mustard
• 1 tsp. Italian Seasoning herb blend
• 1/2 tsp. Vege-Sal or salt
• Fresh ground black pepper to taste, about 1/2 tsp.
• 1 Cup extra virgin olive oil
• 1 cup diced leftover chicken breast, cut into pieces 1/2 inch square
• 1/4 cup chopped red pepper, cut into pieces 1/2 inch square
• 1/4 cup black olives, cut in half
• 2 large handfuls chopped romaine lettuce
• 2 T crumbled Feta cheese

Directions

1. Add all the dressing ingredients except the olive oil to a bowl or glass measuring cup. Whisk in the olive oil gradually, adding just a bit at a time, until the dressing comes together smoothly.
2. Set the dressing aside so the flavors can mingle while you get the salad ready.
3. Cut up the chicken and red bell pepper, and slice the olives.
4. Transfer the chicken, pepper, and olives to a small bowl. Toss them with 1-2 T of the dressing, then leave them to marinate while you prepare the remaining ingredients.
5. Chop the lettuce into bite-size pieces. Wash it if necessary, then spin it dry or pat it well with paper towels.
6. Crumble the Feta cheese.
7. Add the chopped lettuce to a large salad bowl, tossing in a little extra dressing if you want it.
8. Spoon the marinated chicken, red pepper, and olives over the lettuce.
9. Finish with the crumbled Feta cheese and enjoy.