1. Cook the Chicken:
Season the chicken breasts generously with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until golden brown and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
2. Prepare the Dressing:
While the chicken rests, make the vinaigrette. In a small jar or bowl, combine the olive oil, red wine vinegar, dried oregano, a pinch of salt, and a few grinds of black pepper. Shake the jar vigorously or whisk until the dressing is well-emulsified.
3. Assemble the Salad:
In a large serving bowl, layer the mixed greens, cherry tomatoes, cucumber slices, red onion, and Kalamata olives. Top with the warm sliced chicken and sprinkle the crumbled feta cheese over everything.
4. Serve:
Drizzle the dressing over the salad just before serving and toss gently to combine. Enjoy immediately while the chicken is still warm!
Chef’s Notes:
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Meal Prep Friendly: Cook and slice the chicken ahead of time. Keep the dressing separate and assemble your salads in individual containers for easy grab-and-go lunches throughout the week.
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Add a Crunch: For extra texture, add a handful of toasted pine nuts or croutons right before serving.
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Herb Freshness: If you have it, a tablespoon of chopped fresh dill or parsley in the dressing or sprinkled on top adds a wonderful fresh flavor.
