Rotisserie Vinaigrette Chicken Salad

• 3 cups rotisserie-cooked chicken, cut up
• 4 cups romaine lettuce, torn
• 1/4 cup julienne red onion
• 1 cup cherry tomatoes, cut in half
• 1/2 cup chopped celery
• 1/2 cup diced cucumber
• Vinaigrette
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup water
• 2 teaspoons Dijon mustard
• 2 teaspoons light brown sugar
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1 tablespoon capers, drained and finely chopped (optional)

1. Vinaigrette:
2. Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
3. In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
4. Dressing until evenly coated.
5. Refrigerate at least 30 minutes.

chicken, romaine lettuce, julienne red onion, cherry tomatoes, celery, cucumber, vinaigrette, balsamic vinegar, extra virgin olive oil, water, mustard, light brown sugar, garlic, pepper, capers

Taken from www.food.com/recipe/rotisserie-vinaigrette-chicken-salad-243430 (may not work)