Trim any excess fat from the chicken breasts. If breasts are uneven thickness, place between plastic wrap and gently pound to about 1/2 inch thickness for even cooking. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add chicken, coat well, and marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Grill

Preheat grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates. Remove chicken from marinade and let excess drip off. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and grill marks form. Transfer to a cutting board and rest 5 minutes before slicing thinly against the grain.

Greens & Base

While chicken is marinating or grilling, rinse and dry mixed greens and shredded iceberg. Tear any large leaves to bite-sized pieces. Place 6 cups mixed greens and 2 cups shredded iceberg into a large salad bowl or divide among 4 individual bowls as desired.

Vegetable Toppings

Prepare the vegetable toppings: halve 1 cup cherry tomatoes, slice 1 cup cucumber, thinly slice 1/2 cup red bell pepper, shred 1/2 cup carrots, and thinly slice 1/4 cup red onion. Arrange each topping in small piles on the salad base or scatter evenly over salads.

Protein & Extras

Prepare proteins and extras: quarter 2 hard-boiled eggs. Toast 2 tbs sunflower seeds in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden. Crumble 1/2 cup feta cheese and have 1/4 cup pitted kalamata olives ready.

Top the salad with sliced grilled chicken (divide the cooked chicken evenly across servings), quartered eggs, crumbled feta, olives, and toasted seeds.

Dressing (Lemon-Herb Vinaigrette)

Whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust seasoning. If using a jar, shake vigorously until emulsified.

Just before serving, drizzle dressing over salad (about 2–3 tbs per serving) or serve on the side. Toss gently to combine so toppings stay distributed. Divide onto plates if using a bowl, garnish with an extra sprinkle of cheese or seeds as desired.