# Ingredient List:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lb)
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 Prepare:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Place chicken breasts in the marinade and coat evenly. Allow to marinate for at least 15 minutes; refrigerate for up to 2 hours for enhanced flavor.
02 - Preheat a grill or grill pan over medium-high heat. Grill chicken breasts for 6 to 7 minutes per side, until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - In a large bowl, toss Romaine lettuce, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese until well combined.
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 dressing over the salad and gently toss to coat all ingredients evenly.
06 - Divide the salad among four bowls. Top each serving with sliced grilled chicken. Serve immediately.
