My Big Fat Greek Salad
1/4 cup olive oil, divided
2 tsp chopped fresh oregano, divided
1/2 tsp garlic powder
1/2 tsp each sea salt and freshly ground black pepper, divided
1 pound boneless chicken breast, cut into 2-inch pieces
1 Tbsp. white wine vinegar
1 Tbsp. fresh lemon juice
2 tsp Dijon mustard
4 cups chopped romaine lettuce
1 cup chopped peeled English cucumber
1/2 cup halved cherry tomatoes
1/4 cup sliced red onion
1/4 cup pitted Kalamata olives
1 (15-ounce) can S&W® Cannellini Beans, rinsed and drained
2 ounces reduced-fat feta cheese, crumbled (about 1/2 cup)
Preheat grill to medium high heat. Combine 1 tablespoon olive oil, 1 teaspoon oregano, garlic powder, and 1/4 teaspoon each salt and black pepper in a bowl. Add chicken pieces and toss to evenly cover. Let marinate for 30 minutes. Thread chicken onto metal skewers and discard marinade. Place skewers on grill and cook 5 to 7 minutes turning on all sides until chicken is done and juices no longer run pink. Remove from grill and set aside.
Combine remaining 3 tablespoons oil, 1 tsp oregano, 1/4 tsp salt and black pepper, vinegar, lemon juice and mustard in a large bowl, stirring with a whisk. Add lettuce, cucumber, tomatoes, red onion, olives and beans to bowl; toss well to combine. Divide salad onto plates and top with prepared chicken and cheese.