Jacqueline's Greek Salad

Jacqueline's Greek Salad (serves 2)
from Ellen's kitchen, with thanks to Moosewood Restaurant Cooks at Home

Jacqueline's Greek Salad

Ingredients (add and subtract as desired):

• 1 cucumber, peeled, seeded, and sliced
• 1 large ripe tomato, diced
• 1 red bell pepper, diced
• 1 scallion, finely sliced or minced
• romaine lettuce leaves, and/or spinach
• crumbled or grated feta cheese
• 8 Calamata olives, pitted and sliced, or whole
• 2 roasted chicken breasts, shredded
• 2 tbs minced fresh parsley
• 2 tbs extra-virgin olive oil
• juice of 1/2 lemon
• 1 garlic clove, pressed
• 1/3 tsp dried oregano, crumbled
• salt and ground black pepper to taste

Combine:

• cucumbers, tomatoes, bell peppers, scallions, parsley, lettuce, olives, feta, and chicken in large bowl.  

Mix:

• lemon juice, garlic, oregano, salt and pepper.  Add olive oil in stream, blending until combined.  Toss salad with dressing and serve.