Rotisserie Vinaigrette Chicken Salad - cooking recipe

Ingredients

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)

Preparation

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