Ingredients:

• 2 skinless, boneless chicken breasts, sliced into strips
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives
• 1/4 cup chopped fresh parsley
• 2 cups mixed salad greens
• 1/2 cup sliced cucumber
• 1/2 cup sliced cherry tomatoes
• 1/4 cup red onion, thinly sliced
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F.
2. In a large bowl, combine the chicken strips, olive oil, oregano, salt, and pepper. Toss to coat the chicken well.
3. Place the chicken on a baking sheet and bake for 15-20 minutes, or until the chicken is cooked through and golden brown. Remove from the oven and let it cool slightly.
4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper.
5. In a large mixing bowl, combine the salad greens, cucumber, cherry tomatoes, red onion, feta cheese, olives, parsley, and cooked chicken. Toss to combine well.
6. Drizzle the salad with the dressing and serve immediately.