Grilled chicken and Greek salad, heirloom tomato, feta, cucumber, Kalamata olive, red wine vinaigrette

What you’ll need from the pantry:

- Canola or grapeseed oil - Extra virgin olive oil - Kosher salt - Black pepper - Red wine vinegar or white balsamic vinegar

Kitchen tools you’ll need:

- 2 baking sheets - Cutting board - Chef’s knife - Tongs - Spatula - 2 Medium bowls plus one large mixing bowl - Tasting spoon - Citrus zester - Food processor 1. MARINATE AND GRILL CHICKEN In a mixing bowl, add your chicken breasts and marinate with salt, pepper, canola or grapeseed oil and turn your grill on to medium-high heat. Add your marinated chicken breasts and grill on the first side for 3-4 minutes, flip and grill for another 3-4 minutes. Turn the heat on your grill to medium-low, close the lid on the grill and finish cooking through for another 7-10 minutes. Remove the chicken from the grill and let rest at room temperature for at least 15 minutes before slicing.

2. MAKE THE VINAIGRETTE In a small mixing bowl, combine 1 ¼ cup of olive oil with salt, pepper, the zest and juice of the lemon and ¼ cup of red wine vinegar or balsamic vinegar. Then add the dried oregano and whisk all to combine and set aside to dress the salad.

3. CUT ALL OF THE VEGETABLES Slice the heirloom tomatoes into a large dice, the cucumbers into half moons and the red onion as thin as you can. Then slice the romaine into the thickness that you prefer. Add all of these into a large mixing bowl.

4. MAKE THE SALAD Add the desired amount of dressing to the vegetables in the large bowl, then add the feta cheese and Kalamata olives. Divide the salad among the bowls to be served in then top each with your desired amount of chicken breast.