Loaded Greek Chicken Avocado Salad

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• 2 each skinless boneless chicken breasts (large, halved to make four fillets)
  Ingredient note

  Source: 2 skinless boneless chicken breasts (large, halved to make four fillets)
• 1/4 cup olive oil
  Ingredient note

  Source: 1/4 cup olive oil
• 1/4 cup lemon juice (juice of 1 lemon)
  Ingredient note

  Source: 1/4 cup lemon juice (juice of 1 lemon)
• 1 tablespoon red wine vinegar
  Ingredient note

  Source: 1 tablespoon red wine vinegar
• 2 teaspoons garlic (minced, or 2 large garlic cloves, minced)
  Ingredient note

  Source: 2 teaspoons garlic (minced, or 2 large garlic cloves, minced)
• 2 tablespoons dried oregano
  Ingredient note

  Source: 2 tablespoons dried oregano
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1 teaspoon cracked pepper
  Ingredient note

  Source: 1 teaspoon cracked pepper
• 4 cups romaine lettuce leaves (or cos lettuce, washed and shredded)
  Ingredient note

  Source: 4 cups romaine lettuce leaves (or cos lettuce, washed and shredded)
• 2 each Lebanese cucumbers (large, halved lengthwise and sliced)
  Ingredient note

  Source: 2 Lebanese cucumbers (large, halved lengthwise and sliced)
• 2 each vine ripened tomatoes (cut into small wedges)
  Ingredient note

  Source: 2 vine ripened tomatoes (cut into small wedges)
• 1/2 each green pepper (or capsicum; , deseeded and sliced)
  Ingredient note

  Source: 1/2 green pepper (or capsicum; , deseeded and sliced)
• 1/2 each red onion (sliced thinly)
  Ingredient note

  Source: 1/2 red onion (sliced thinly)
• 7 oz feta cheese (fresh, cubed)
  Ingredient note

  Source: 7 oz feta cheese (fresh, cubed)
• 1/2 cup pitted Kalamata olives (halved lengthwise)
  Ingredient note

  Source: 1/2 cup pitted Kalamata olives (halved lengthwise)
• 1 each avocado (sliced)
  Ingredient note

  Source: 1 avocado (sliced)

1. Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
2. Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
3. While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
4. Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
5. Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange on salad. Drizzle with the reserved UNTOUCHED dressing, and serve!