Greek Salad With Chicken

1. 1

   Grill and slice the chicken breast

   • Brush the chicken breast with 1 teaspoon of olive oil and black pepper.
   • Grill for 5 minutes per side until the internal temperature reaches 165°F.
   • Let the chicken rest for 2 minutes, then slice into thin strips.

   TIPPreheat the grill or pan thoroughly to ensure clean sear marks and prevent the meat from sticking.
2. 2

   Whisk the oregano vinaigrette

   In a small bowl, whisk together the lemon juice, dried oregano, minced garlic, and the remaining 2 teaspoons of olive oil until the dressing is emulsified.

3. 3

   Toss the salad and garnish

   • Combine the cucumber, cherry tomatoes, red onion, and kalamata olives in a large bowl.
   • Drizzle the vinaigrette over the vegetables and toss to coat evenly.
   • Arrange the sliced chicken on top and finish with crumbled feta cheese.

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