My husband and I LOVED this salad! I made a few changes, and they are as follows:
1. I do not like raw red onions, so I just added a teaspoon of onion powder to the vinaigrette. 2. I used dried herbs, and I used 1/4 teaspoon dill and 1/4 teaspoon oregano instead of just 1/2 teaspoon one or the other. 3. I used about 1/3 an English cucumber (wrapped in plastic) and ran a spoon down the center to remove the seeds. 4. It calls for a medium chopped tomato, but I've been having bad luck with tomatoes, so I just bought a pint of mixed "baby" tomatoes (cherry, grape, yellow cherry, tiny vine ripened), removed the seeds and diced. 5. It calls for feta, and if you've never had feta, it tastes almost exactly like really dry mozzarella (think string cheese) only it's slightly tart--I recommend using it although it's a little pricey. 6. Instead of messing two bowls, I mixed the vinaigrette in the bottom of the bowl and let it set while I diced my veggies. I added them to the bowl first, tossed with dressing, and then added the romaine and tossed again. 7. I didn't have any chicken thawed, so I used Sara Lee's Deli roasted chicken slices (about three ounces) and diced.
I served this with EatingWell's Herb and Garlic Pita Chips (http://www.eatingwell.com/recipes/garlic_herb_pita_chips.html) and store bought roasted red pepper hummus. Immediately after dinner, my husband informed me these recipes were to go straight to the keep folder. I will be making both again!