Depending on what you serve with this and how hungry you are, this salad will serve 2- 4 people. For two hungry people who don’t want to heat up a kitchen and don’t want to make anything else, add pita bread and this salad will satisfy. For a slightly more demanding crowd, the addition of soup will round this out nicely. If you don’t have leftover chicken, you can simply omit it.

1 head romaine, pale green inner leaves only
3 cups baby spinach leaves
1 tomato, cubed
½ English cucumber, peeled, if desired and cubed
1 small red onion, thinly sliced
½ fennel bulb, cubed
1 grilled chicken breast, cubed
¼ cup raisins or dried figs, chopped
½ cup toasted pinenuts or pistachio nuts

1 ½ tablespoons fresh lemon juice
1 ½ tablespoons olive oil
1 teaspoon dried Greek oregano
½ teaspoon kosher salt
¼ teaspoon black pepper

1/3- ½ cup crumbled feta cheese

Place the romaine, spinach, tomato, cucumber, red onion, fennel, chicken breast, raisins, and pinenuts in a large salad bowl and toss to combine.

To make the dressing: Place the oil, vinegar, oregano, salt and pepper in a small bowl and whisk together. Pour over the salad, gently toss, sprinkle with the feta cheese and serve immediately.