Pound chicken breasts to an even thickness (about 3/4 inch) or butterfly if thick. In a bowl combine 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add chicken, coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill the chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil. Remove chicken from marinade and shake off excess. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Dressing

Whisk together 3 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (if using), 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust — add up to 1 tsp water to loosen if too thick. Keep refrigerated until assembly.

Salad Assembly

Prepare vegetables: Wash and thoroughly dry mixed greens (use a salad spinner if available). Peel and julienne or shred carrots; thinly slice green pepper and onion; halve lengthwise and thinly slice cucumber; halve cherry tomatoes or dice Roma tomatoes. Chop optional fresh herbs.

Combine salad base: In a large bowl, gently toss the 6 cups mixed greens with the prepared carrots, green pepper, onion, cucumber, and tomatoes until evenly distributed.

Dress the salad: Drizzle about half of the dressing over the salad (start with 1–2 tbsp), then toss gently to coat. Add more dressing to taste, being careful not to overdress.

Top and finish: Arrange the sliced grilled chicken over the dressed salad. Sprinkle optional crumbled cheese and toasted nuts/seeds. Garnish with chopped fresh herbs if using. Serve immediately.