Greek Salad Ii - cooking recipe

Ingredients

1 head romaine lettuce- rinsed, dried and chopped
4 stalks celery, chopped
1 onion, chopped
1 (15 ounce) can baby peas
2 ripe tomatoes, cut into wedges
6 ounces crumbled feta cheese
1 1/2 cups mayonnaise
1/2 cup vinaigrette salad dressing
6 ounces marinated chicken

Preparation

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.