1: Prepare the Marinade

1. In a bowl, combine olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Whisk until well blended.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, but ideally 1–2 hours for the best flavor.

2: Cook the Chicken

Grilling:

1. Preheat the grill to medium-high heat and lightly oil the grates.
2. Remove the chicken from the marinade and place it on the grill. Cook for 6–8 minutes per side, or until the internal temperature reaches 165°F.
3. Let the chicken rest for 5 minutes before slicing into thin strips.

Baking:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
2. Place the marinated chicken breasts on the baking sheet and bake for 20–25 minutes, flipping halfway through, until fully cooked.
3. Let the chicken rest before slicing.

Pan-Searing:

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
2. Cook the chicken breasts for 5–7 minutes per side until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature is 165°F.

3: Prepare the Salad Base

1. While the chicken cooks, dice the cucumber, tomatoes, and bell pepper into bite-sized pieces. Thinly slice the red onion and chop the parsley.
2. Combine all the vegetables in a large salad bowl. Add the Kalamata olives and crumbled feta cheese.

4: Make the Greek Dressing

1. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, minced garlic, and Dijon mustard (if using). Season with salt and pepper to taste.
2. Shake or whisk until the dressing is emulsified.

5: Assemble the Salad

1. Add the sliced grilled (or baked/pan-seared) chicken to the salad bowl on top of the vegetables.
2. Drizzle the Greek dressing evenly over the salad. Toss gently to combine all the ingredients, ensuring the dressing coats everything.

6: Garnish and Serve

1. Garnish the salad with extra parsley, a sprinkle of feta cheese, and a few lemon wedges for presentation.
2. Serve immediately with warm pita bread or enjoy on its own as a complete meal.