Cut the chicken into bite-size pieces. I pan fried the chicken in olive oil just until it was no longer pink inside, but you can use grilled or rotisserie chicken in this salad.
Prepare the vegetables by cutting into small pieces/bite-size pieces
Mix the chicken and the vegetables together in a large bowl
Prepare the dressing for the salad. In a mini food processor, food processor, or blender. Add the chopped garlic, basil, oregano and process until the ingredients are in small pieces.
Add the red wine vinegar, mustard, and sugar and blend together. Gradually add the olive oil and process until well blended.
Pour the dressing over the salad and toss until everything is well blended.
Refrigerate for an hour or more before serving. This salad can be made the day before it is served.