# What You’ll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Greek Salad
08 - 4 cups Romaine lettuce, chopped
09 - 2 cups cherry tomatoes, halved
10 - 1 large cucumber, diced
11 - 1/2 small red onion, thinly sliced
12 - 1 cup Kalamata olives, pitted and halved
13 - 1 cup feta cheese, crumbled
→ Dressing
14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons red wine vinegar
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper
# How-To:
01 - Combine olive oil, lemon juice, minced garlic, dried oregano, salt and pepper in a mixing bowl. Add chicken breasts and ensure full coating. Marinate for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor.
02 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side, until fully cooked and juices run clear. Transfer to a cutting board, rest 5 minutes, then slice thinly.
03 - Place chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese in a large bowl.
04 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until emulsified.
05 - Drizzle the dressing over the salad ingredients and toss gently until evenly coated.
06 - Divide the salad among four serving bowls. Top each with sliced grilled chicken. Serve immediately.
