# Ingredient List:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 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
→ Salad 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 Make:
01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add chicken breasts, coating thoroughly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Preheat grill or grill pan to medium-high heat. Place marinated chicken on the grill and cook for 6–7 minutes per side until fully cooked and juices run clear. Allow chicken to rest for 5 minutes, then slice thinly.
03 - Combine chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, and crumbled feta cheese in a large salad bowl.
04 - In a separate bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper.
05 - Drizzle dressing over salad ingredients and toss gently to ensure even coating.
06 - Divide dressed salad among four serving bowls. Top each bowl with sliced grilled chicken. Serve immediately.
