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Greek Salad Bowl

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Ingredients

8 cups torn romaine lettuce

2 cups chopped cooked chicken breast (about 3/4 pound)

1 (14-ounce) can hearts of palm (such as Vigo), drained and sliced

1 (14-ounce) can quartered artichoke hearts (such as Vigo), drained

1 cup grape tomatoes, halved

1/2 cup pitted kalamata olives, halved

1/2 cup thinly sliced red onion

1/3 cup light Greek vinaigrette with oregano and feta cheese (such as Good Seasons)

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