Greek chicken chop salad

Instructions

1. In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to create a marinade.
2. Place chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours.
3. Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked.
4. Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.
5. In a large salad bowl, combine chopped romaine lettuce, sliced cucumber, halved cherry tomatoes, sliced red onion, and kalamata olives.
6. In a small bowl, whisk together red wine vinegar, dijon mustard, and a pinch of salt and pepper to make the dressing.
7. Add the grilled chicken strips and crumbled feta cheese to the salad bowl.
8. Drizzle the dressing over the salad and toss everything together until well combined.
9. Serve the Greek chicken chop salad immediately.

Prep

• Marinate chicken breasts for at least 2 hours in advance.