Greek Chicken Salad

This is one of our all time favorite recipes here at Salty River Farm. We eat it warm in the winter with toasted crusty baguette, or cold in the summer. Here's the recipe:

Lettuce - either Cos or the Baby Lettuce Leaf Mix
2 tbsp fresh Dill, chopped
3 cups cooked chicken - I usually poach the chicken for this
Bunch spring onions sliced thinly
1/4 cup green olives, pips out and sliced
1/3 cup olive oil
1/4 cup lemon juice
salt and freshly ground black pepper

Combine the lettuce, chicken, onions, olives and dill in a serving bowl. Combine oil, lemon juice, and salt and pepper in a screw-top jar, shake well. Just before serving, add the dressing to the salad and toss gently to combine. Enjoy!