Serves 2

Prep Time: 15 minutes
Cook Time: 15 minutes


For the grilled chicken:

  • 2 medium skinless boneless chicken breasts pounded flat
  • 1 tablespoon olive oil
  • 1 ⁄2 teaspoon dried oregano
  • 1 garlic clove crushed in garlic press
  • salt & pepper to taste
  • For the salad:

  • 2 cup romaine lettuce chopped
  • 1 avocado peeled pitted and chopped (optional)
  • 1 cup cucumber chopped
  • 1 cup cherry or grape tomatoes cut in half (can use any other type of tomatoes)
  • 1/2 red onion sliced thinly
  • 1/4 cup Feta cheese crumbled or cubed
  • 2 boiled eggs (optional)
  • For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons raw apple cider vinegar
  • juice of 1/2 lemon
  • 1 small garlic cloves minced
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Pound the chicken flat with a meat tenderizer or slice chicken breasts in half to make them thinner.
  2. In medium bowl or Ziplock bag, combine the chicken, olive oil, oregano, garlic and a sprinkle of salt and pepper. Heat a Frying Pan or Frying Dish to medium-heat and grill chicken 5-6 minutes per side until tender and cooked through.
  3. Remove from pan, cool for 5 minutes then slice or chop.
  4. Combine all the ingredients for the dressing in a jar and mix to combine. alternately, whisk in a small bowl.
  5. In a large bowl, combine all the chopped ingredients for the salad. Top with chopped chicken and drizzle generously with dressing. Serve immediately.

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