Combine 2 cups of cooked chicken, 4 cups of chopped romaine lettuce, 1 cup of halved cherry tomatoes, ½ cup of thinly sliced red onion, ½ cup of sliced pepperoncini, 1 cup of diced provolone cheese, and ½ cup of sliced black olives in a large mixing bowl and toss gently.

In a small bowl, whisk together ¾ cup of mayonnaise, 2 tablespoons of red wine vinegar, 2 tablespoons of olive oil, 1 teaspoon of dried oregano, ½ teaspoon of garlic powder, and salt and pepper to taste until smooth.

Pour the dressing over the salad mixture and gently toss until coated, being careful not to mash the veggies.

Taste the salad and adjust seasoning with more salt, pepper, or vinegar as necessary.

Serve immediately on its own or layered inside sub or hoagie rolls.