Instructions

1. Marinating the Chicken

   In a deep bowl, season the chicken breast strips with one tablespoon of olive oil, half of the minced garlic, oregano, and half a teaspoon each of salt and black pepper.
2. Grilling the Chicken

   Heat a grill pan or non-stick skillet over medium-high heat, then cook the chicken pieces for 6 to 7 minutes on each side until fully cooked through and marked with golden grill lines. · 7 min
3. Resting and Slicing the Chicken

   Remove the chicken from the heat and let it rest for 5 minutes on a cutting board before slicing into even lengthwise strips. · 5 min
4. Preparing the Dressing

   To prepare the dressing, whisk two tablespoons of olive oil with the lemon juice, remaining minced garlic, Dijon mustard, and the rest of the salt and pepper in a small bowl until well combined.
5. Assembling the Salad

   In a large serving dish, toss together the arugula, romaine lettuce, baby spinach, cucumber, and half of the cherry tomatoes, then top with the warm chicken strips and remaining tomatoes, drizzling the dressing evenly just before serving.

Nutrition / serving

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