1 pound chicken breasts, boneless and skinless
⅓ cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh dill
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
6 cups chopped romaine lettuce
2 ½ cups chopped cooked chicken, (about 12 ounces; see Tip)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
½ cup finely chopped red onion
½ cup sliced ripe black olives
½ cup crumbled feta cheese
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, about 10 to 15 minutes.
Whisk vinegar, oil, dill, garlic powder, salt and pepper in a large bowl.
Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta cheese.
Toss everything well to coat.