Greek Salad with Chicken

DIRECTIONS

1. Finely chop the garlic and place into a small bowl and mix in the red wine vinegar, dried oregano, ½ tablespoon of water and ¼ teaspoon each of salt and pepper.  Slowly add in 2 tablespoons of olive oil and mix to combine.
2. If using a whole cucumber, cut the cucumber in half lengthwise (reserving the remaining half for another recipe or meal). Cut the cucumber into ¼-inch diced pieces and place in a large bowl.  Cut the shallot into ¼-inch thin slices; add to the cucumber.
3. Chop the tomato into ½-inch diced pieces and add to the bowl.  Cut off and discard the end of the romaine lettuce, chop the lettuce into 1-inch sized pieces and add to the bowl.  Cut the Kalamata olives in half and add to the bowl; hold for step 5.
4. Pat dry the chicken breast with paper towels and season the chicken with ¼ teaspoon each of salt and pepper.  Heat a medium sauté pan with 2 teaspoons of olive oil over medium-high heat.  When the pan is hot, add the chicken and sauté about 4 minutes on each side.  Transfer the chicken to a plate and let rest for 5 minutes.  Slice the chicken into ½-inch sliced pieces; set aside.
5. Toss the salad together and hold for next step.
6. Divide the salad between two plates.  Top with the sliced chicken and the crumbled feta cheese and enjoy!