INGREDIENTS
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8 cups torn romaine lettuce
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2 cups chopped cooked chicken breast (about 3/4 pound)
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1 (14-ounce) can hearts of palm (such as Vigo), drained and sliced
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1 (14-ounce) can quartered artichoke hearts (such as Vigo), drained
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1 cup grape tomatoes, halved
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1/2 cup pitted kalamata olives, halved
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1/2 cup thinly sliced red onion
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1/3 cup light Greek vinaigrette with oregano and feta cheese (such as Good Seasons)
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