Greek Oregano Marinated Chicken Salad

Ingredients:

For the chicken:

• 4 chicken breasts (170-200 g) skinless and boneless
• Juice of 1 lemon
• 2 tbsp. l. olive oil
• 1 teaspoon dried oregano
• A couple of large pinches of salt
• 10 black peppercorns

For filling:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Juice of 1 lemon
• 2 cloves of garlic, crushed with the side of a knife
• 1 teaspoon dried oregano
• 3 pinches of salt
• 10-15 black peppercorns

For the salad:

• 2-3 leaves of romaine lettuce from the middle of a head of cabbage
• 1 cucumber, peeled, halved lengthwise and cut into 1 cm pieces
• 3 ripe tomatoes, cored and cut into 1cm pieces (about 340g)
• 1/2 red onion, thinly sliced
• 1/2 cup coarsely chopped pitted olives
• 1/4 cup crumbled feta cheese

Preparation:

1. For the marinade: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper. Add the chicken breasts and rub both sides with the mixture. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for at least 30 minutes and up to 4 hours.
   
   For filling: Combine all ingredients in a lidded container and shake vigorously. Refrigerate until serving, then bring to room temperature before adding to the salad.
2. Assembling the salad: Trim any dark spots and the bitter base of the lettuce leaves. Cut the lettuce into 2.5 cm (1-inch) strips and place in a bowl large enough to accommodate all the Greek salad ingredients.
   
   Add cucumbers, tomatoes, red onion, olives, and sprinkle with feta cheese. You can prepare the salad a few hours ahead of serving. Cover it with a damp paper towel and refrigerate. Remove from the refrigerator 30 minutes before serving.
3. To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook until cooked through, turning once, until well browned, about 4-5 minutes per side. Let the chicken rest on the cutting board for a few minutes, then slice into thin strips.
   
   Shake the dressing well and pour it into a small serving bowl, slightly lifting the lid to strain out the garlic.
   
   Before serving, toss the salad and fan the chicken on top.