In a bowl combine the lemon juice, olive oil, oregano and pepper. Mix together and then pour into a zip top bag. Refrigerate for at least 30 minutes and up to 4 hours. I would not go past 4 hours due to the acid in the lemon juice.

In a mason jar or salad dressing jar combine the olive oil, red wine vinegar, lemon juice, garlic, oregano and pepper. Use right away or refrigerate till ready to use. If you refrigerate it, remove it from the fridge about 30 minutes before you want to use it.

Time to prep the salad.

Peel and slice an English cucumber. Dice a red onion. Half the cherry tomatoes. Place each vegetable into a covered container and refrigerate until ready to assemble the salad.

Preheat your grill grill to medium/high heat. Cook the chicken breasts for 5-6 minutes a side or until the temperature reads 165 degrees and the juices run clear.

Remove the chicken from the grill and let rest for 2 minutes. Then thinly slice.

Assemble the salad by placing the romaine lettuce into a large bowl. Then add the olives, feta, onions, tomatoes and cucumber to the bowl. Add 1/2 of the mixed dressing and toss the salad.

Then top the salad with sliced chicken.

Serve the salad with extra dressing so that each person can add as much as they desire.