Mediterranean Grilled Chicken Salad

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• ¼ cup + ¼ cup olive oil
  Ingredient note

  Source: ¼ cup olive oil; Source: ¼ cup olive oil
• ¼ cup + ¼ cup lemon juice
  Ingredient note

  Source: ¼ cup lemon juice; Source: ¼ cup lemon juice
• 1 tablespoon + 1 teaspoon dried oregano
  Ingredient note

  Source: 1 tablespoon dried oregano; Source: 1 teaspoon dried oregano
• 1 tablespoon + 1 teaspoon dried basil
  Ingredient note

  Source: 1 tablespoon dried basil; Source: 1 teaspoon dried basil
• 3 each green onions (chopped)
  Ingredient note

  Source: 3 green onions (chopped)
• ½ teaspoon + ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt; Source: ½ teaspoon salt
• ¼ teaspoon + ½ teaspoon pepper
  Ingredient note

  Source: ¼ teaspoon pepper; Source: ½ teaspoon pepper
• 4 each chicken breasts (boneless and skinless)
  Ingredient note

  Source: 4 chicken breasts (boneless and skinless)
• 1 each Romaine lettuce (washed, dried and chopped)
  Ingredient note

  Source: 1 Romaine lettuce (washed, dried and chopped)
• 1 each English cucumber (sliced)
  Ingredient note

  Source: 1 English cucumber (sliced)
• ½ each medium red onion (chopped)
  Ingredient note

  Source: ½ medium red onion (chopped)
• 1 each green bell pepper (seeded and chopped)
  Ingredient note

  Source: 1 green bell pepper (seeded and chopped)
• 2 cups cocktail tomatoes (chopped)
  Ingredient note

  Source: 2 cups cocktail tomatoes (chopped)
• ½ cup Kalamata olives (pitted)
  Ingredient note

  Source: ½ cup Kalamata olives (pitted)
• ½ cup feta cheese (crumbled)
  Ingredient note

  Source: ½ cup feta cheese (crumbled)
• 1 each avocado (sliced)
  Ingredient note

  Source: 1 avocado (sliced)

1. In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.
2. Heat up your grill so that it's around 400℉.
3. In the mean time whisk all the dressing ingredients together in a small bowl and set aside.
4. In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.
5. Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate.
6. Let the chicken cool for about 5 minutes before slicing it into ½ inch slices.
7. Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.
8. Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.