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Greek Chicken Chopped Salad

Ingredients

  • 1.5 lbs boneless skinless chicken breasts
  • 1 Tbsp dried oregano
  • 3 Tbsps fresh lemon juice
  • 2 Tbsps extra virgin olive oil
  • sea salt and fresh ground black pepper to your taste
  • 1/2 cup black pitted olives sliced
  • 2 small cucumbers sliced
  • 1.5 cups cherry tomatoes halved
  • 1 small red onion sliced
  • 4 cups packed arugula or other greens of choice
  • 2-3 oz. feta cheese cubed

For the homemade Red Wine Vinaigrette:

  • 3 Tbsp Red Wine Vinegar
  • 1/4 cup extra virgin olive oil
  • 2 fresh garlic cloves minced or pressed
  • 1 tsp dijon mustard
  • 1 tsp dried oregano
  • sea salt and fresh ground black pepper to your taste

Instructions

  • Place chicken in a shallow glass dish and add in oregano, lemon juice, olive oil, sea salt, and pepper. Toss to coat evenly, and well.
  • Allow to marinate for a minimum of 30 minutes - or overnight, covered well - refrigerated.
  • Preheat a large skillet or grill on medium-high heat and cook chicken for about 4 minutes per side, or until cooked through and no longer pink in the inside.
  • Meanwhile, in a small glass bowl, or jar, whisk all dressing ingredients, then refrigerate until ready to use.
  • In a large salad bowl, (or 4 separate serving bowls) arrange arugula, cucumber, tomatoes, onion, chicken, and olives - nicely.
  • Top with feta and drizzle dressing over.
  • Toss to combine all ingredients just before serving.