(This is an old recipe that has been removed from the site, but I am leaving the printer-friendly version here in case someone was a fan of the recipe!)

Dressing 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


  • 3 T red wine vinegar dressing (see notes)
  • 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


  1. Combine all ingredients for the dressing, except olive oil, in bowl or glass measuring cup. Whisk in olive oil, a little at a time until ingredients are well combined.
  2. Let the dressing sit to blend flavors while you prep salad ingredients.
  3. Chop chicken and red bell pepper and slice olives.
  4. Put those ingredients in a small bowl and toss with 2 T of dressing and let it marinate while you prep other ingredients.
  5. Chop lettuce into bite-sized pieces, wash if needed, and spin dry or dry with paper towels.
  6. Crumble Feta cheese.
  7. Put the chopped lettuce into a large salad bowl, adding a little more dressing if desired.
  8. Top with the marinated chicken, chopped red pepper, and olives.
  9. Sprinkle with crumbled Feta cheese and enjoy!


  • I used Vege-Sal for this salad.
  • Extra dressing can be kept in the refrigerator for a few weeks. You will need to let the leftover dressing come to room temperature and shake it again each time you use it.
  • If you don’t want to make the dressing, just use your favorite bottled Italian dressing.

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