For the Salad

6 cups romaine lettuce, chopped

1 lb boneless skinless chicken breast

2 cups cherry tomatoes, halved

1 cup cucumber, chopped (Persian or English)

½ medium red onion, thinly sliced

½ cup Kalamata olives

½ cup feta cheese, crumbled

Fresh oregano leaves (optional)

For the Greek Dressing / Marinade

¼ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 garlic clove, minced

2 teaspoons dried oregano

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

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Marinate the chicken
Place the chicken breasts in a zip-top bag or shallow container.
Prepare the dressing
In a small jar, combine olive oil, red wine vinegar, garlic, oregano, salt, and black pepper. Shake well until the dressing is fully mixed.
Season the chicken
Pour about one-third of the dressing over the chicken. Mix to coat evenly and refrigerate for at least 1 hour. Store the remaining dressing in the refrigerator.
Cook the chicken
Heat a skillet or grill pan over medium heat. Cook the chicken for 8–10 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
Rest and slice
Remove the chicken from the pan and let it rest for about 10 minutes. Slice into strips.
Assemble the salad
In a large bowl, add the chopped romaine lettuce. Top with tomatoes, cucumber, red onion, olives, and sliced chicken.
Finish the salad
Sprinkle with crumbled feta cheese. Drizzle the remaining dressing over the salad and toss gently.
Serve
Garnish with fresh oregano if desired and serve immediately.