INGREDIENTS
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3 cups rotisserie-cooked chicken, cut up
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4 cups romaine lettuce, torn
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1⁄4 cup julienne red onion
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1 cup cherry tomatoes, cut in half
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1⁄2 cup chopped celery
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1⁄2 cup diced cucumber
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Vinaigrette
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1⁄2 cup balsamic vinegar
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1⁄4 cup extra virgin olive oil
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1⁄4 cup water
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2 teaspoons Dijon mustard
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2 teaspoons light brown sugar
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2 garlic cloves, minced
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1⁄4 teaspoon pepper
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1 tablespoon capers, drained and finely chopped (optional)