• Sea salt and ground pepper, for seasoning

For the Dressing

• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons red-wine vinegar
• 2 teaspoons minced fresh oregano (or 1 teaspoon dried)
• 1 medium garlic clove, minced or pressed
• 1/2 cup extra-virgin olive oil

For the Salad

• 1 large head romaine lettuce, washed, dried and thinly sliced
• 2 medium cucumbers, peeled, halved lengthwise, seeded, and diced
• 1 pint medium cherry or grape tomatoes (halved if large)
• 1 medium red pepper, cored, seeded, and diced
• 1/2 small red onion, diced
• 1 cup loosely packed fresh parsley leaves, washed and dried
• 1 cup loosely packed fresh mint leaves, washed and dried
• 16 medium-sized Kalamata olives
• 6 ounces feta cheese, crumbled
• 1 lemon, cut in wedges

For the Protein

• 1 1/2 pounds boneless, skinless chicken breasts, trimmed of fat
• 1 tablespoon olive oil