Greek Chicken Salad with Mint Vinaigrette

Mint Vinaigrette

• 3 tablespoons lemon juice
• 1 to 2 tablespoons olive or vegetable oil, if desired
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried mint leaves
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 small clove garlic, finely chopped

Salad

• 6 cups bite-size pieces assorted salad greens
• 2 cups cut-up cooked chicken
• 1/3 cup crumbled feta cheese
• 1 medium tomato, cut into wedges
• 1/2 cucumber, cut lengthwise in half, seeded and cut into 1/4-inch slices
• 1/2 green bell pepper, coarsely chopped
• 2 medium green onions, sliced (2 tablespoons)
• 12 kalamata or pitted ripe olives