Ingredients
-3-4 tablespoons extra-virgin olive oil (use a good quality-better taste)
-3-4 tablespoons basalmic vinegar (use a good quality-better taste)
-2 tablespoons fresh lemon juice
-Sea salt (desired amount)
-Fresh ground pepper (desired amount)
-1-2 Tbsp. Italian seasoning

-12 ounces skinless, boneless chicken breast
-6 roma tomatoes (quartered)
-2 medium cucumbers (halved lengthwise and thinly sliced)
-1/2 small red onion, thinly sliced
-3 ounces feta cheese, crumbled (boarshead brand is the best)
-1/3 cup pitted kalamata olives, halved
-4 cups torn romaine lettuce

Instructions:
1. Whisk together the olive oil, lemon juice, basalmic vinegar . Add salt, pepper, & italian seasoning. Set aside.
2. Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Transfer to a cutting board; let stand 5 minutes. Cut into chunks
3. In a serving bowl, toss tomatoes, cucumber, onion, feta, romaine lettuce, and olives. Add chicken to salad, and toss gently. Pour desired amount of dressing to individual salads.

by: Bryndie Burton