• For The Dressing:
  • 2 tablespoon red wine vinegar
  • 2 tablespoon apple cider vinegar
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 3 tablespoon olive oil
  • 1/4 teaspoon sea salt, plus more to season the chicken (below)
  • 1/4 teaspoon ground black pepper, plus more to season the chicken (below)
  • For The Salad:
  • 1 chicken breast
  • 1/2 cup grape tomatoes
  • 1/2 cup cucumber, peeled and diced
  • 1/3 cup crumbled feta cheese
  • 1/3 cup pitted kalamata olives
  • 1/3 cup thinly sliced red onion
  • 1 cup baby romaine lettuce


  1. Combine the ingredients for the dressing and then set aside.
  2. Season the chicken with salt and pepper and cook over medium-high heat until cooked through. Once cooked, allow to completely cool completely and dice into bite size pieces.
  3. In a 1 quart mason jar, pour 2-4 tablespoon. of the salad dressing, followed by the tomatoes, cucumber, red onion, cubed chicken, kalamata olives, crumbled feta cheese, and then fill to the top with the romaine lettuce.
  4. Screw the lid on the jar and store the salad in the refrigerator for 3-4 days.
  5. When ready to eat, unscrew the lid and pour the salad into a bowl.
  6. Gently toss the salad to coat everything with the dressing.