Greek Salad with Grilled Chicken

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Greek Salad:

• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Rub chicken breasts with olive oil, dried oregano, salt, and pepper.
3. Grill chicken for 6-7 minutes per side, or until cooked through (internal temperature of 165°F or 74°C). Let rest for a few minutes before slicing.
4. Meanwhile, prepare the Greek salad by combining cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese in a large bowl.
5. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
6. Pour dressing over the salad and toss to combine.
7. Serve grilled chicken slices on top of the Greek salad.