1poundchicken breasts or chicken tenders,grilled or air fried, and sliced or cubed
6cupsromaine lettuce,chopped
1mediumred bell pepper,diced
½mediumorange bell, pepper, diced
½mediumyellow bell pepper,diced
1cupcucumber,sliced
1smallred onion,finely diced
1 ½cupscherry tomatoes,Marzano if available, halved
½cupKalamata olives,pitted
1largeavocado,peeled, pitted and sliced
1cupfeta cheese,crumbled
Instructions
Whisk together the ingredients for the vinaigrette. You will use part of this to marinate the chicken and the remaining as a salad dressing. Set aside to allow the flavours to blend.
Chop the chicken and toss with ⅓ to ½ of the vinaigrette. Marinate for 20 - 30 minutes in the refrigerator while you prepare the other ingredients.
Wash, dry and chop the romaine and arrange it on a large serving platter.
Prepare the remaining ingredients and line up on the platter on top of the romaine.
Grill or air-fry the chicken and add to the platter. Add the avocado just before serving to prevent it from browning.