Leftover Chicken Chopped Salad with Red Pepper, Olives and Feta (makes enough dressing for 10-12 salads, adjust salad ingredients to make as many salads as you'd like)

 ½ dl (1/4 cup) red wine vinegar

 2 tbsp balsamic vinegar

 1 tbsp dijon mustard

 1 tsp Italian seasoning herb blend

 ½ tsp salt

 fresh ground black pepper to taste, about ½ tsp

 2 dl (1 cup) extra virgin olive oil

 2 dl (1 cup) diced leftover chicken breast, cut into pieces 1x1 cm (½ inch) squares

 ½ dl (1/4 cup) chopped red pepper, cut into pieces 1x1 cm (½ inch) squares

 ½ dl (1/4 cup) black olives, cut in half

 2 large handfuls chopped romaine lettuce

 2 tbsp crumbled feta cheese

 

DRESSING: Combine all ingredients except olive oil in a bowl or glass measuring cup. Whisk in olive oil, a little at a time until all ingredients are well combined.

SALAD: Make the dressing and let it sit to blend flavors while you prepare the salad ingredients. Chop chicken and red bell pepper and slice olives. Put those ingredients in a small bowl and toss with 1-2 tbsp of the dressing and let it marinate while you prepare the other ingredients. Chop lettuce into bite-sized pieces, wash if needed and spin dry or dry with paper towels. Crumble feta cheese. Put the chopped lettuce into a large salad bowl, adding a little more dressing if desired. Top with the marinated chicken, chopped red pepper and olives. Sprinkle with crumbled feta cheese and enjoy!