# Components:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
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
→ 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
# Preparation Steps:
01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add chicken breasts, turning to coat fully. Cover and marinate for at least 15 minutes; refrigerate for up to 2 hours for enhanced depth of flavor.
02 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken for 6 to 7 minutes per side, turning once, until the internal temperature reaches 165°F and juices run clear. Let the chicken rest for 5 minutes before slicing thinly.
03 - In a large mixing bowl, combine Romaine lettuce, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
04 - In a small bowl, whisk extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until emulsified.
05 - Pour prepared dressing over salad base. Toss gently to ensure even coating without crushing ingredients.
06 - Divide salad among four serving bowls. Top each portion with sliced grilled chicken. Serve immediately.
