In a mason jar, combine the olive oil, apple cider vinegar, minced garlic, and lemon juice. Add the tarragon, oregano, parsley, rosemary, and thyme. Seal the jar and shake vigorously for about 30 seconds until well combined and emulsified.

Chop the romaine lettuce into bite-sized pieces, and slice the tomatoes and cucumber. Dice the red onion, crumble the feta cheese, and pit and slice the Kalamata olives.

In a large mixing bowl, combine the romaine lettuce, diced tomatoes, cucumber, red onion, feta cheese, olives, and any sliced grilled chicken.

Pour the dressing over the salad and gently toss until every ingredient is coated.

Transfer the salad to serving plates or a large bowl. For an added touch, sprinkle with freshly cracked black pepper or additional feta cheese.