Ingredients:
- ½ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1 clove minced Garlic
- 1 tsp Dried Oregano
- ½ tsp Sea Salt, or to taste
- ¼ tsp Freshly Ground Black Pepper, or to taste
- 2 large (about 1.5 lbs) Cooked Chicken Breast, diced into ½-inch cubes
- 2 hearts Romaine Lettuce, finely shredded
- 1 cup Cherry or Grape Tomatoes, halved
- ½ cup drained Roasted Red Peppers (jarred), diced
- ½ cup drained Marinated Artichoke Hearts (jarred), quartered
- 4 oz Provolone Cheese, diced into small cubes
- 3 oz Genoa Salami, diced
- ½ cup Kalamata Olives, pitted and halved
- ¼ cup very finely minced Red Onion
- ¼ cup Fresh Parsley, roughly chopped
Instructions:
- Prepare the Vinaigrette: In a small jar or bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Shake vigorously or whisk until the dressing is emulsified. Taste and adjust seasoning as needed, then set aside.
- Prep All Components: Dice the cooked chicken breast, provolone cheese, and salami uniformly into ½-inch cubes. Shred the romaine lettuce. Halve the tomatoes and olives. Dice the roasted peppers, quarter the artichoke hearts, and finely mince the red onion.
- Assemble the Salad Base: In a very large salad bowl, gently combine the shredded lettuce, chicken, salami, cheese, tomatoes, peppers, artichokes, olives, and red onion. Sprinkle the fresh parsley over the ingredients.
- Dress and Serve: Just before serving, drizzle about two-thirds of the prepared vinaigrette over the salad components. Use large salad servers to gently toss the salad until all components are lightly coated. Serve immediately, adding more dressing if desired.