One of my pet peeves is a recipe that requires you to make another recipe first (remember the beloved China Moon cookbook, filled with recipes composed of sauces you needed to make before you even got started?). Yet here I am, asking that very thing of you. Forgive me. If you didn't make a batch of shredded slow cooker Greek chicken right away when I shared the recipe last week, you can do it now, or substitute rotisserie chicken or even grilled shrimp in this chopped salad. Or, omit the protein and have yourself a dandy meatless salad. However, trust me when I tell you that the Greek chicken absolutely makes this dish. The hints of lemon and garlic work their way all through the salad, balanced by the sweet poppy seed dressing. It's irresistible. And you can freeze leftover chicken for roll-ups, salads or pasta dishes at another time. My husband Ted and I make the whole salad recipe, and the two of us eat every bit of it for our main course dinner. It's that good.