INGREDIENTS
2
Romaine hearts
1
Rotisserie chicken, small
1 pint
Cherry tomatoes
1 15 ounce can
Chickpeas
1
Garlic clove, small
1 tsp
Oregano, dried
1/2 cup
Peperoncini, jarred
2
Persian cucumbers
1
Kosher salt
1/2 tsp
Sugar
7 1/3 tbsp
Olive oil, extra-virgin
3 tbsp
Red wine vinegar
1
block Feta cheese, in brine