Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
