Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound to an even thickness about 1/2 inch for even cooking.

Make marinade

In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp kosher salt, and 1 tsp honey (if using) until combined.

Marinate

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, massaging to coat evenly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 15–30 minutes will still impart flavor.)

Preheat grill

Preheat your grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or skillet, heat it over medium-high and brush lightly with the 1 tbsp olive oil reserved for grilling.

Grill chicken

Remove chicken from marinade and let excess drip off. Place breasts on the grill and cook 5–7 minutes per side, without moving too often, until the internal temperature reaches 165°F (74°C) and juices run clear. Cooking time will vary with thickness.

Rest

Transfer the chicken to a cutting board and let rest for 5 minutes to redistribute juices. Slice the chicken against the grain into 1/4-inch slices for serving.

Salad & Assembly

Prepare salad

While the chicken cooks or rests, place the torn lettuce (6 cups), sliced tomatoes (2 medium), and thinly sliced red onion (if using) into a large bowl.

Make dressing

In a small bowl or jar, whisk together 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar or lemon juice, 1/2 tsp Dijon mustard (optional), 1/4 tsp salt and 1/4 tsp black pepper until emulsified.

Dress salad

Pour the dressing over the salad and toss gently to coat evenly. Taste and adjust seasoning with additional salt or lemon if needed.

Assemble plates

Divide the dressed salad among 4 plates. Top each portion with sliced grilled chicken (about 1 breast per serving). Garnish with chopped parsley or cilantro and serve with lemon wedges for squeezing over the chicken.