In Greece, large amounts of vegetables are eaten at every meal. Omit the chicken and serve this as a side salad if you'd like.

Preparation: 15 minutes
Cooking: 0 minutes
Yield: 4 servings

Ingredients:

• 1 tablespoon red wine vinegar
• ½ teaspoon prepared mustard
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 cups shredded Romaine lettuce (about 12 oz.)
• 1/3 cup coarsely chopped fresh oregano leaves
• 1/3 cup thinly sliced red onion
• 1 pint grape tomatoes
• 1 (1-pound) package rotisserie chicken breasts, shredded
• ¼ cup crumbled reduced fat feta cheese
• Chopped Kalamata olives (optional)

Directions:
Combine vinegar and mustard in a small bowl; whisk until blended. Gradually whisk in oil until mixture is well blended. Stir in salt and pepper. Combine lettuce, oregano leaves, red onion, tomatoes, and chicken in a large bowl. Toss gently to mix. Pour vinaigrette over lettuce mixture and toss to mix. Divide mixture between four shallow salad bowls and sprinkle each with 1 tablespoon of feta cheese and Kalamata olives, if desired.

Nutrition information per serving:
Calories 243; Protein 28g; Fat 11.3g; Saturated fat 2.4g; Carbohydrate 8g; Sugar 1g; Fiber 3g; Cholesterol 70mg; Sodium 468mg