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 |
Preparation
| 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. |
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