Chicken Greek Salad

1. 1
   prep · ~10 min

   Marinate the chicken.

   1.In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, oregano, minced garlic, salt, and black pepper.

   2.Pour the marinade over the chicken breasts in a shallow dish and coat evenly.

   3.Set aside at room temperature for 10 minutes while you prep the vegetables.
2. 2
   prep · ~7 min

   Prepare the salad vegetables.

   1.Halve the cherry tomatoes and add to a large mixing bowl.

   2.Slice the cucumber in half lengthwise, then cut into half-moons. Add to the bowl.

   3.Chop the green bell pepper into bite-sized pieces and add to the bowl.

   4.Thinly slice the red onion and scatter over the vegetables.

   5.Add the kalamata olives.
3. 3
   grill · ~12 min

   Grill the chicken breasts.

   1.Heat a grill pan or outdoor grill over medium-high heat until hot.

   2.Drizzle the remaining 1 tbsp olive oil onto the grill pan.

   3.Place the marinated chicken breasts on the grill and cook for 6 minutes per side, until internal temperature reaches 165°F.

   4.Transfer the chicken to a cutting board and let it rest for 3 minutes.

   TIPDon't press the chicken with a spatula while grilling — it pushes the juices out and dries the meat.
4. 4
   mix · ~1 min

   Whisk the dressing.

   1.In a small bowl, combine the remaining 1 tbsp lemon juice, red wine vinegar, a pinch of salt, and any resting juices from the chicken.

   2.Whisk until the salt dissolves.
5. 5
   assemble · ~3 min

   Slice the chicken and assemble the salad.

   1.Slice the rested grilled chicken against the grain into thin strips.

   2.Arrange the chicken strips over the vegetable mixture in the bowl.

   3.Drizzle the dressing over everything and toss gently.

   4.Top with crumbled feta cheese.
6. 6
   serve

   Serve immediately.

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