Rotisserie Chicken Greek Salad.

ingredients

• 1 (2 to 2 1/2 lb.) rotisserie chicken from the deli, whole or cut up
• 2 tablespoons plus 1/3 cup bottled Greek vinaigrette salad dressing
• 1 10-oz. pkg. romaine lettuce salad or 8 cups torn romaine lettuce
• 1/2 cup small fresh mint leaves, lightly packed
• 1/2 cup lightly packed small fresh oregano leaves
• 1/3 cup kalamata olives, pitted and halved
• Fresh mint sprigs
• Fresh oregano sprigs
• Lemon wedges

directions

1. Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired. Place chicken pieces in a medium bowl. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand 10 minutes.
2. Meanwhile, toss lettuce, mint, and oregano with remaining 1/3 cup Greek vinaigrette. Arrange lettuce on a large serving platter.
3. Arrange chicken in center of greens. Sprinkle with cheese and olives. Garnish chicken with mint and oregano sprigs. Serve with lemon wedges. Makes 6 main-dish servings.