# What You'll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
# How to Make It:
01 - Combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a mixing bowl. Place chicken breasts in the bowl, ensuring they are fully coated. Cover and marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Preheat the grill or grill pan to medium-high heat. Cook the marinated chicken for 6 to 7 minutes on each side, until the internal temperature reaches 165°F and juices run clear. Allow the chicken to rest for 5 minutes, then slice thinly.
03 - In a large salad bowl, combine chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
04 - Whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper in a small bowl until emulsified.
05 - Drizzle the dressing over the assembled salad. Toss gently with salad serving utensils to ensure even coating.
06 - Divide the salad among four bowls. Top each serving with sliced grilled chicken and serve immediately.
