Whole30 Greek Salad

• FOR THE CHICKEN:
• 8 ounces, weight Chicken Breast
• Dried Oregano, to taste
• Salt And Pepper, to taste
• 1 Tablespoon Olive Oil, For Cooking
• FOR THE SALAD:
• 3 cups Mixed Greens
• 1/2 cups Cherry Tomatoes, Halved
• 1/4 cups Red Onion, Thinly Sliced
• 3 Tablespoons Kalamata Olives
• 1 whole Cucumber, Ribboned
• 1/2 cups Marinated Artichokes, Chopped
• FOR THE DRESSING:
• 1/4 cups Lemon Juice
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Dried Thyme
• 1 teaspoon Dijon Mustard
• 1/3 cups Olive Oil
• Salt And Pepper, to taste

1. For the chicken:
2. Preheat oven to 400u0b0F. Season chicken with dried oregano, salt, and pepper.
3. In an oven safe skillet, heat olive oil on medium high heat. When smoking, add chicken and sear. Once seared and brown on one side, flip. When both sides are browned, pop it into the oven and cook for 12-15 minutes, until internal temperature of chicken has reached 165u0b0F. Set aside.
4. For the salad:
5. Top mixed greens with tomatoes, sliced onions, kalamata olives, cucumber, and artichokes.
6. For the dressing:
7. Add lemon juice to a bowl. Whisk in oregano, thyme, and Dijon mustard. Slowly drizzle olive oil in while whisking, until combined. Season with salt and pepper.
8. Slice chicken and place on salad. Drizzle with dressing.

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Taken from tastykitchen.com/recipes/salads/whole30-greek-salad/ (may not work)