A Little Different Greek Salad

1 head romaine lettuce- rinsed, dried and chopped
4 stalks celery, chopped
1 onion, chopped
2 cups frozen peas, thawed and rinsed and drained
2 ripe tomatoes, cut into wedges
6 ounces crumbled feta cheese
1 1/2 cups mayonnaise
1/2 cup Greek vinaigrette salad dressing – follows
6 ounces marinated chicken, marinated in a little of the greek
dressing

Preheat grill to medium-high heat.
Remove chicken from marinade and drain. Place on hot grill and cook
for 6 to 8 minutes on each side, or until juices run clear.
In a large bowl, combine Romaine, celery, onion, peas, tomatoes and
toss with enough vinaigrette to coat.
In a food processor, add the crumbled feta and mayonnaise. Blend
until smooth.
Place the tossed salad on a dinner plate and top with the feta
mixture and grilled chicken or beef.

Greek Vinaigrette

1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar

In a very large container, mix together the olive oil, garlic powder,
oregano, basil, pepper, salt, onion powder, and Dijon-style mustard.
Pour in the vinegar, and mix vigorously until well blended. Store
tightly covered at room temperature.