# What You Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lb)
02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly squeezed 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 freshly squeezed lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a mixing bowl, blend olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 2 hours, to allow flavors to infuse.
02 - Preheat a grill or grill pan to medium-high heat. Grill marinated chicken breasts for 6 to 7 minutes on each side or until fully cooked and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
03 - In a large salad bowl, combine chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
04 - In a separate small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until well emulsified.
05 - Pour dressing over the salad mixture and toss gently to ensure even coating.
06 - Divide the salad into four bowls, topping each with slices of grilled chicken. Serve promptly for optimal freshness.
