Ingredients

2 4oz. chicken breast, grilled

1/4 cup red-wine vinegar

3 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground pepper

8 cups chopped romaine (about 2 romaine hearts)

16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)

1 cup halved cherry or grape tomatoes

1/2 European cucumber, sliced

1/2 cup crumbled feta cheese

1/4 cup slivered fresh basil

1/4 cup sliced Kalamata olives

1/4 cup slivered red onion