Greek Chicken Salad

0 If chicken breast are large, pound them out to make more even or slice in half horizontally. Place them in a medium bowl and set aside.
1 In a measuring cup, combine olive oil, lemon juice, garlic oil, coconut vinegar, salt, pepper, and oregano. Whisk to combine. Pour 1/2 cup of the mixture into a jar to be used to the dressing and pour the remaining mixture over the chicken.
2 Marinade chicken for 30 minutes or up to overnight. You can use that time to cut the veggies if that's not already prepped.
3 Place the cut romaine in a bowl (or bowls) and top with all the veggies.
4 Once chicken is ready to cook, heat up a skillet over medium heat and add the chicken with some of the marinade to the pan. Cook 3-4 minutes on each side, or until cooked through.
5 Cut into strips and place on the salad.