Mediterranean Chopped Salad with Grilled Chicken

1. Season the chicken breast with salt, pepper, and oregano. Grill over medium heat for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F). Let it rest for 5 minutes, then slice thinly.

2. In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, oregano, salt, and pepper until well combined.

3. Assemble the salad. Arrange the mixed greens in a bowl or on a plate. Top with cherry tomatoes, cucumber, red onion, olives, and feta cheese. Place the sliced grilled chicken on top of the salad. Drizzle the dressing over the salad. Toss gently if desired.