# Greek Chicken Salad

> Seared oregano chicken over crisp romaine with cucumber, tomatoes, olives and feta.

Serves 4. Prep 10 min, cook 15 min. lunch, dinner; gluten-free, high-protein, mediterranean. Contains: chicken, dairy.

Nutrition per serving (USDA FoodData Central): 460 calories, 40 g protein, 15 g carbs, 27 g fat, 5 g fiber, 1160 mg sodium.

## Ingredients

- 1 1/4 lb chicken breast
- 4 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 2 clove garlic, minced
- 8 cup romaine lettuce, chopped
- 1 cucumber, sliced
- 2 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 4 tbsp black olives
- 1 tsp kosher salt
- 1/2 tsp black pepper

## Instructions

1. Whisk 3 tablespoons olive oil, the vinegar, lemon juice, oregano, garlic, salt and pepper. Reserve half for the dressing.
2. Toss the chicken with the other half of the mixture and let stand 10 minutes.
3. Heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side until it reaches 165°F, then rest 5 minutes and slice.
4. Toss the romaine, cucumber, tomatoes, red onion and olives with the reserved dressing in a large bowl.
5. Top with the sliced chicken and feta and serve.

recipe_id: `greek-chicken-salad` (use with the Mise MCP tools build_shopping_list and log_calories)