Ingredients:

  • 1.25 lbs boneless, skinless chicken breasts
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 6 cups mixed spring greens or chopped Romaine hearts
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup feta cheese, crumbled
  • 1 medium avocado, sliced

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet to a uniform 1/2-inch thickness.
  2. In a small glass jar, combine olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Shake vigorously until emulsified.
  3. Place chicken in a shallow dish and pour half of the dressing over it. Let marinate at room temperature for 15 minutes.
  4. Preheat a grill or cast-iron grill pan to medium-high heat. Grill chicken for 4-5 minutes per side until the internal temperature reaches 165°F (74°C).
  5. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices before slicing into strips.
  6. In a large bowl, toss the mixed greens, cucumber, tomatoes, red onion, and olives.
  7. Top the salad with the sliced grilled chicken, avocado, and crumbled feta. Drizzle with the remaining dressing and serve immediately.