Greek Chicken Salad with Lemon Oregano Vinaigrette

This is the perfect, refreshing salad to whip up when you want something satisfying that isn't too heavy. This is one of my favorite ways to make chicken - seasoned with paprika, cumin, garlic powder, oregano and salt, mixed with some olive oil and then seared on the stove in a cast iron or on the grill for 4-5 minutes per side.

The vinaigrette for this salad is super simple, but really flavorful - a lemon and red wine vinegar vinaigrette with the addition of dried oregano and ground cumin. It will keep for a week in the fridge if you have extra or want to make a double batch!

While Greek Salads often have red onion in them, I skip it here - instead I use cucumbers, cherry tomatoes, kalamata olives, romaine as well as fresh Italian parsley and cilantro.

The vinaigrette and chicken can be made ahead of time, and the vegetables can all be washed & chopped in advance, making this a really great dish for leftovers or batch cooking for the week. If you're going to make it a few times, only dress as much as you wan to eat in one sitting - it will keep better this way. This dish is gluten free, and can be dairy free if you skip the feta.

Serves 4 for Dinner. Enjoy!