Chicken Souvlaki Salad

In a large bowl, combine the chicken, lemon zest, ½ tablespoon of lemon juice, ½ tablespoon of olive oil, ½ teaspoon of oregano, salt, and a few grinds of pepper.
¾ pound boneless, skinless chicken breast, zest from 1/2 lemon, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon dried oregano, ¼ teaspoon kosher salt, freshly ground pepper
Let the chicken marinate for about 10 minutes.
Preheat a grill pan, skillet, or wok over medium-high heat. Add a ½ tablespoon of olive oil, then add the chicken.
2 tablespoons extra-virgin olive oil
Grill or stir-fry until the chicken is cooked through, about 8 minutes, then transfer to a plate lined with paper towels.
In a small bowl, combine the yogurt, remaining ½ tablespoon of lemon juice, remaining tablespoon of olive oil, remaining ½ teaspoon of oregano, and a few grinds of pepper.
1 tablespoon freshly squeezed lemon juice, 2 tablespoons extra-virgin olive oil, ¼ cup Greek yogurt, 1 teaspoon dried oregano
In a large bowl, toss the lettuce with a few spoonfuls of the dressing.
2 cups romaine lettuce
Divide the lettuce between two serving bowls and top with the chicken, tomatoes, cucumbers, and feta cheese.
½ cup cocktail or cherry tomatoes, ¼ English cucumber, 2 tablespoons crumbled feta cheese