Marinated Olive Chicken Salad
| 1 (6 oz.) can | California Ripe Olives, whole, drained |
| 2 Tbsp. | extra virgin olive oil |
| 1 Tbsp. | fresh lemon juice |
| 1 Tbsp. | red wine vinegar |
| 1 tsp. | dried oregano |
| 1 (8 oz.) bag | chopped romaine lettuce |
| 1/2 lb. | diced roasted chicken |
| 2 oz. | crumbled feta cheese |
Toss California Ripe Olives with olive oil, lemon juice, vinegar, and oregano. Allow to marinate for at least 30 minutes or overnight.
In a large mixing bowl, combine the lettuce and chicken. Toss with marinated olives and top with crumbled feta. Serves 2-4.
