Season 300 g chicken breast with oregano, garlic and 1 tsp olive oil; pan-cook for 5–7 minutes per side to 74°C/165°F, then rest and slice. Toss chopped romaine, cucumber, tomatoes, red onion, olives and 60 g feta with lemon juice and 1 tbsp olive oil. Divide into 2 generous servings. Resting the chicken for 5 minutes preserves its juices, and adding the dressing just before serving keeps the vegetables crisp.
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