Grilled Chicken Breast with Greek-Style Salad

Chicken:

1 lb boneless chicken breast
2 T olive oil
2 T fresh oregano, chopped
Salt and pepper, to taste
Juice of half lemon

Place chicken in a baking dish and sprinkle with olive oil, oregano, salt and pepper. Rub into breasts. Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to 1 day. Sauté chicken or grill for approximately 15 minutes, turning half way, until chicken reaches 165°. Transfer to a cutting board and drizzle with lemon juice. Let rest for 10 minutes and then slice thinly on the diagonal.

Salad:

1/2 pt cherry tomatoes, halved
4 large tomatoes, quartered
2 pickling cucumbers, thinly sliced
6 scallions, thinly sliced
1/4 C black olives
1/2 C Feta cheese, crumbled
1/4 C fresh parsley, chopped
2 T fresh oregano leaves, chopped

Dressing:

3 T red wine vinegar
1/4 C olive oil
Salt and pepper, to taste

Combine tomatoes, cucumber, scallions, olives, Feta, parsley and oregano and toss. In a small bowl, whisk dressing ingredients together. Add half of the dressing to the salad and toss gently. Place chicken on salad and drizzle with remaining dressing.

Hint: For best results, fresh oregano and parsley should be used.