From: Little Greek Fresh Grill, Tampa, Florida. Yield: 1 salad.

5 oz. charred chicken breast, cut in ¼” strips
8 oz. freshly chopped mix of iceberg and romaine lettuce
2 tomato wedges
2 ¼”-thick cucumber slices
3 red onion rings
2 green pepper slices
2 kalamata olives
2 pepperoncini
2 3-oz. scoops of potato salad
3 oz. shredded feta cheese
2 pickled beets
4 ounces Greek salad dressing, prepared

Top lettuces with vegetables, potato salad and feta. Place chicken to one side of potato salad. Drizzle salad dressing over the salad and serve.