# 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 medium mixing bowl. Add the chicken breasts, turning to coat thoroughly. Cover and marinate for a minimum of 15 minutes, or refrigerate for up to 2 hours for enhanced flavor.
02 - Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 6 to 7 minutes per side, or until fully cooked and the juices run clear. Transfer to a cutting board and allow to rest for 5 minutes, then slice thinly.
03 - In a large salad bowl, combine chopped Romaine lettuce, cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, and crumbled feta cheese.
04 - In a small mixing bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until emulsified.
05 - Drizzle the prepared dressing evenly over the salad ingredients and toss gently to combine, ensuring even coating.
06 - Divide the salad into four serving bowls. Arrange sliced grilled chicken on top of each portion and serve immediately.
