Pat the 2 chicken breasts dry. In a shallow bowl, mix 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 the chicken and coat thoroughly. Let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Cook chicken

Preheat a grill or grill pan over medium-high heat. Brush the grill with a little oil. Grill the chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear. Remove and rest on a cutting board for 5 minutes, then slice thinly against the grain.

Assemble salad

While chicken rests, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion and 1/2 cup crumbled feta in a large bowl. Toss gently to combine.

Dress and serve

Pour the vinaigrette (prepared below) over the salad and toss to coat evenly. Top the dressed salad with the sliced grilled chicken. Garnish with lemon wedges if desired and serve immediately with optional crusty bread.

Simple Vinaigrette

In a small jar or bowl combine 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. Use 3–4 tbs for the salad; reserve any extra.

Optional Sides

If using, warm crusty bread or rolls in a 180°C (350°F) oven for 5–7 minutes. Serve with lemon wedges alongside the salad and chicken.