Ingredients:

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

Instructions:

  1. Whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a jar until emulsified.
  2. Pour half of the emulsion over the chicken breasts in a zip-top bag, ensuring every inch is coated. Refrigerate and marinate for at least 30 minutes.
  3. Reserve the remaining half of the marinade in a separate container to use as the final dressing.
  4. Preheat your grill to medium-high (approx 400°F/200°C). Remove chicken from marinade and grill for 6-8 minutes per side until the internal temperature reaches 165°F (74°C).
  5. Allow the chicken to rest for 5 minutes before slicing into strips.
  6. In a large bowl, combine Romaine lettuce, diced cucumber, cherry tomatoes, sliced red onion, Kalamata olives, crumbled feta, and chopped parsley.
  7. Toss the salad vegetables with the reserved dressing and top with the sliced grilled chicken.