3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
2 tablespoons chopped fresh oregano
1 tablespoon minced garlic
1 teaspoon salt, divided
¼ teaspoon ground black pepper, divided
3 boneless, skinless chicken breasts
10 ounces (6 cups) romaine lettuce, torn into bite-size pieces
½ English cucumber, quartered lengthwise and sliced
1 cup grape tomatoes, sliced lengthwise
¼ small red onion, sliced lengthwise
¼ cup pitted kalamata olives, halved lengthwise
½ cup crumbled feta cheese
4 lemon wedges
Directions:1. Preheat grill to medium. Pour vinegar into a large bowl. Slowly whisk in oil until incorporated and thickened. Whisk in oregano, garlic, ½ teaspoon salt and 1/8 teaspoon of pepper.
2. Coat chicken with cooking spray; sprinkle with remaining ½ teaspoon salt and 1/8 teaspoon pepper. Grill until browned on both sides and juices run clear (155°F internal temperature), 5 to 6 minutes per side.
3. Immediately transfer hot grilled chicken to a bowl and toss to coat in the vinegar mixture. Let cool for 5 minutes. Slice chicken on a slight diagonal and return to the bowl to coat. Remove coated chicken to a plate.
4. Add lettuce, cucumber, tomatoes, onion, olives, and feta to the bowl with the vinegar mixture and toss to coat. Remove the salad to a platter or plates. Arrange the sliced chicken over the top and serve with lemon wedges for serving.
TIP: For a grilled garnish, grill the lemon wedges cut-side down until they're nicely browned, 1 to 2 minutes per side. Serve with the salad and squeeze over it.
Prep Time: 25 minutes Cook Time: 10 minutes