Start by cooking the chicken in EVOO and sprinkle with thyme, oregano and dill dried spices. I didn't measure, I just sprinkled over the chicken. I would guess 1/2 to 1/2 tsp each.
After the chicken is done cooking set it aside and cut up the romaine into bite size pieces and wash it. I use a salad spinner to help with the process.
Zest the orange and save for later
Supreme the orange. I put a link for a step by step how to in the body of this post.
After removing the orange pieces, squeeze the juice out of what is left into a container that you make your dressing in.
Cut up the roasted red peppers and olives
Chop the nuts if you choose to use them in your salad
In the container with the orange juice, add in enough red wine vinegar to make a 1/4 cup of liquid total
Add in 1/4 cup of EVOO
Whisk together. It should get thick.
Mix all the salad fixings together, pour over the dressing and enjoy!