In a shallow dish or bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Taste and adjust seasoning if needed.

Marinate chicken

Place the chicken breasts in the dish with the marinade, turning to coat fully. Cover and refrigerate for at least 30 minutes, up to 4 hours. If chicken breasts are thick, pound to even thickness (about 1/2 inch) for even cooking.

Grill chicken

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grate. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good char. Transfer to a cutting board and rest 5 minutes, then slice or chop into bite-sized pieces.

Sicilian-style Vinaigrette (Salt-Vinepe & Peppers inspired)

Make vinaigrette

In a jar or small bowl, combine 1/2 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp lemon juice, 1 minced garlic clove, 1 finely minced anchovy (optional), 1/2 tsp Dijon mustard, 1/2 tsp honey or sugar, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt to preference.

Salad Assembly

Prepare vegetables and mix-ins

While chicken marinates or rests, prepare the salad: chop or tear mixed greens and place in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1 diced red bell pepper, 1/2 cup thinly sliced red onion, 1/2 cup sliced pitted green olives, 1/4 cup sliced pepperoncini or banana peppers, 2 tbsp rinsed capers, 2 tbsp chopped parsley, and 2 tbsp sliced basil. Toss gently to combine.

Dress salad

Pour about 3–4 tbsp of the vinaigrette over the salad (reserve extra to serve at the table). Toss gently to coat. Taste and add more vinaigrette if needed.

Add chicken and finish

Top the dressed salad with the sliced or chopped grilled chicken. Sprinkle 2 tbsp freshly grated Pecorino Romano or Parmesan over the top if using. Add a final grind of black pepper and additional chopped parsley or basil to finish.

Serve

Serve immediately at room temperature or slightly warm. Offer remaining vinaigrette at the table.