If using grilled chicken, marinate it for up to 20 hours before grilling. Allow it to rest, then dice it into bite-size pieces.

With a large knife and cutting board, chop romaine lettuce. Place in a salad spinner. Fill the spinner with water, and allow the lettuce to soak for a minute. Then drain and spin the lettuce dry. Place the washed and chopped lettuce in a large bowl.

Wash and peel the cucumber. Then, dice it into bite-size pieces. If you are not using an English cucumber, make sure you remove the seeds. The top of a spoon works well for this task. Set aside.

Wash and dry cherry tomatoes. If using a different type of tomato, seed it before dicing. This will help your Greek salad from becoming soggy.

Drain the black olives and banana rings.

Assemble the Greek salad. On top of the lettuce, place diced chicken, if using, olives, feta cheese, diced cucumbers, tomatoes, radishes, and banana peppers. Top with salad dressing and serve immediately.