# What You’ll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (about 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 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Place chicken breasts in the marinade, ensuring full coating. Cover and refrigerate for at least 15 minutes and up to 2 hours for enhanced flavor.
02 - Preheat a grill or grill pan to medium-high heat. Grill marinated chicken breasts for 6–7 minutes per side, or until thoroughly cooked and juices run clear. Allow chicken to rest for 5 minutes, then slice thinly.
03 - In a large bowl, gently combine chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, pitted Kalamata olives, and crumbled feta cheese.
04 - In a separate bowl, thoroughly whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper.
05 - Drizzle dressing over the assembled salad. Toss gently until the vegetables and cheese are well coated.
06 - Divide the dressed salad into four bowls. Top each portion with sliced grilled chicken. Serve immediately for optimal freshness.
