Pound the chicken breasts to even thickness (about 3/4 inch) or slice in half horizontally to make two cutlets. Pat dry with paper towels. In a small bowl combine 1 tbsp olive oil, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture over both sides of the chicken.

Heat a large skillet over medium-high heat. Add 1 tsp olive oil to coat the pan. When hot, add the chicken and cook undisturbed 4-5 minutes per side (for roughly 1-inch-thick pieces) until golden and internal temperature reaches 165°F (74°C). If using thinner cutlets, cook 3-4 minutes per side. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Caesar dressing (Greek-style)

Make the dressing

In a medium bowl whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth. Add 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp anchovy paste (if using), 1 minced garlic clove, 1 tsp Dijon mustard and 1/2 tsp Worcestershire sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Whisk in 3 tbsp grated Parmesan. Taste and adjust acidity or salt: add more lemon or salt if needed. If the dressing is too thick, thin with 1-2 tsp water or additional lemon juice to reach desired consistency. Chill in refrigerator while assembling salad if time allows.

Salad assembly

Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-sized pieces and place in a large mixing bowl.

Add 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 3 quartered marinated artichoke hearts, and 1 cup halved Kalamata olives to the bowl with the lettuce.

Add 1 cup croutons and 3 oz crumbled feta to the salad. Toss gently to distribute ingredients evenly.

Add the sliced cooked chicken on top of the salad. Pour about half to three-quarters of the dressing over the salad (start with 1/3 to 1/2 cup), then toss gently until everything is coated. Add more dressing to taste.

Plate individual portions and finish with an extra sprinkle of grated Parmesan (optional), a few whole Kalamata halves for garnish, and freshly cracked black pepper.