Place the chicken breast in a large bowl and add in the marinade ingredients as listed above. 1/4 cup olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and 1/8 tsp cracked black pepper.
Let the chicken sit in the marinade for about 4 hours in the fridge (covered).
Grill the chicken
Then fire up the grill and cook the chicken over medium heat and cook both sides of the chicken until the internal temperature of the chicken is 165 degrees Fahrenheit.
Then place the chicken on a plate and cover it with foil and let it rest for about 10 minutes so the juices absorb back into it. Then slice it up.
Assemble salad in a bowl and add dressing
Meanwhile, assemble the rest of your salad ingredients into a large serving bowl.
Start with the chopped lettuce, the cherry tomatoes, sliced cucumber pitted kalamata olives, feta cheese, and red onion. Then top with crushed pita chips, sliced chicken, and a good quality Greek salad dressing (recipe below). Serve immediately.
Add all of the ingredients to a medium sixed bowl and whisk together until fully emulsified.
Cover tightly and refrigerate until ready to serve.
If you aren't a fan of Romaine, any type of crisp lettuce will do.
Feel free to buy a bottled Greek Salad Dressing in lieu of making your own.
The salad dressing makes about 8 servings, so you may have some left over. Cover tightly and refrigerate and it should last about a week.