# What You 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
# Directions:
01 - Combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a mixing bowl. Add chicken breasts and coat thoroughly. Cover and marinate for a minimum of 15 minutes or up to 2 hours in the refrigerator.
02 - Preheat a grill or grill pan to medium-high. Cook chicken breasts for 6 to 7 minutes per side, ensuring internal temperature reaches 165°F. Allow chicken to rest for 5 minutes, then slice thinly.
03 - In a large salad bowl, combine Romaine lettuce, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
04 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until emulsified.
05 - Drizzle dressing over vegetables and feta, then toss gently to ensure even distribution.
06 - Divide salad among four individual bowls. Top each portion with sliced grilled chicken. Serve immediately.
