Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried Greek oregano
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 large English cucumber, halved and sliced
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 green bell pepper, chopped into 1-inch pieces
  • 0.5 cup pitted Kalamata olives
  • 6 oz block Feta cheese, crumbled
  • 0.25 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 pinch sea salt

Instructions:

  1. Place the 1.5 lbs of chicken breasts between two sheets of plastic wrap and pound them to a consistent 1/2 inch thickness.
  2. In a shallow dish, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 3 cloves minced garlic, 1 tbsp oregano, salt, and pepper. Add the chicken and coat thoroughly.
  3. Let the chicken sit for at least 15 minutes. Until the meat looks slightly opaque on the edges from the acid.
  4. Heat a large skillet over medium high heat. Add the chicken and cook for 4-5 minutes per side. Until the surface is golden brown and a thermometer reads 165°F (74°C).
  5. Move the chicken to a cutting board. Resting for 5 minutes allows the juices to redistribute so they don't leak out when sliced.
  6. While the chicken rests, slice the English cucumber, halve the cherry tomatoes, and chop the green pepper and red onion.
  7. In a small jar, combine 0.25 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon, 1 tsp oregano, and a pinch of salt. Shake vigorously until the liquid is thick and opaque.
  8. In your large bowl, toss the cucumbers, tomatoes, onion, pepper, and olives with the dressing.
  9. Cut the rested chicken into bite-sized strips or cubes.
  10. Top the vegetable mixture with the warm chicken and crumble the 6 oz of feta over the top just before serving.