Greek Chicken Salad

Ingredients

Instructions

1. 1

   PREPARE THE CHICKEN: Pat the chicken breasts dry with paper towels. If they're thick, pound them to an even thickness (about 3/4 inch) for even cooking. Season both sides generously with salt, black pepper, and half of the dried oregano. Drizzle with 1 tablespoon of the olive oil and rub to coat.

2. 2

   GRILL THE CHICKEN: Preheat your grill or grill pan to medium-high heat (about 400°F). Grill the chicken for 6-7 minutes per side without moving it. The chicken is done when the internal temperature reaches 165°F and the juices run clear. You should see nice grill marks. Transfer to a cutting board and let rest for 5 minutes (this keeps it juicy). Slice against the grain into strips.

3. 3

   MAKE THE GREEK DRESSING: In a small bowl or jar with a lid, combine the remaining olive oil, fresh lemon juice, remaining dried oregano, and minced garlic. Add 1/4 teaspoon salt and a pinch of black pepper. Whisk vigorously (or shake the jar) until emulsified. Taste and adjust seasoning - it should be bright and tangy.

4. 4

   BUILD THE SALAD BASE: Divide the chopped romaine lettuce among 4 plates or a large platter. Scatter the diced cucumber, halved cherry tomatoes, sliced red onion, and kalamata olives over the lettuce, distributing evenly.

5. 5

   ADD THE PROTEIN AND CHEESE: Arrange the warm sliced chicken over each salad. Crumble the feta cheese generously over the top - the warmth from the chicken will slightly soften the cheese.

6. 6

   DRESS AND SERVE: Give the dressing a final whisk, then drizzle generously over each salad. Serve immediately while the chicken is still warm. Optional: serve extra dressing on the side for those who like more.