Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 6 cups Romaine lettuce
  • 1 large Persian cucumber, sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 4 oz Greek Feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a small bowl, whisk together 1/2 cup olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  2. Reserve 1/3 of the whisked mixture to use as the final dressing.
  3. Place the chicken breasts in a zip-top bag or shallow dish and pour the remaining 2/3 of the marinade over them. Let marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
  4. Preheat a grill or cast iron grill pan to medium-high heat and brush the surface with 1 tbsp of olive oil.
  5. Grill the chicken for 6–8 minutes per side until deep golden-brown grill marks appear and the center is firm.
  6. In a large mixing bowl, combine Romaine lettuce, sliced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
  7. Toss the vegetables with the reserved dressing, top with the grilled chicken and crumbled feta cheese, and garnish with chopped parsley.