Red wine vinegar
Basil chopped very thin
Clove of pressed garlic
Kalamata olives (cut very thin)
Peperoncini (cut very thin)
Chicken cubed (I used deli chicken cut into thick slices and cubed that)
Provolone cheese cubed
Chickpeas (one can)
Feta cheese (to taste)
First mix together the dressing. I usually like mine a little strong because the salad flavors will dilute it a bit. Make about half a cup worth depending on how much chicken and provolone you use (I used about 2/3 lb of each).
Then, cube the chicken and provolone and in a separate bowl combine it with feta and chickpeas.
Next, pour the dressing over the chicken and cheese combination and mix so that it is evenly distributed.
Serve over lettuce or spinach and cut the cherry tomatoes in half for the topping. Feel free to adjust the dressing to your liking.
The best part of this recipe is that you can save it and the flavors will blend overnight! Just keep the lettuce and tomatoes separate from the rest!