Ingredients
6
cups chopped romaine lettuce
2
cups shredded cooked chicken breast
1
medium yellow or green bell pepper, coarsely chopped
1
medium unpeeled cucumber, chopped
3
plum (Roma) tomatoes, chopped
2
oz Genoa salami, chopped (1/3 cup)
1
can (15 oz) Progresso™ chickpeas, drained, rinsed
1/2
cup pitted kalamata olives, halved
1/4
cup very thinly sliced red onion
1/2
cup torn fresh basil leaves
1
oz Parmesan cheese, shaved
3
tablespoons olive oil
3
tablespoons balsamic vinegar
1
teaspoon Dijon mustard
1
teaspoon sugar
1/8
teaspoon coarse ground black pepper
1
clove garlic, finely chopped
Preparation
In large bowl, toss all salad ingredients except cheese.
In small bowl, beat dressing ingredients with wire whisk until blended. Pour dressing over salad mixture; toss to coat. Top with cheese.
