Pat chicken breasts dry with paper towels. This helps them brown better. If one breast is significantly thicker than the other, gently pound it to even out the thickness so they cook evenly. Season both sides generously with salt, pepper, garlic powder, and oregano.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Let it get hot for about 1-2 minutes. You want the oil shimmering and hot but not smoking. If it's smoking, lower the heat slightly.

Place chicken breasts in the hot pan. You should hear an immediate sizzle. Don't move them around. Let them sit undisturbed for 6-7 minutes so they develop a golden brown crust on the bottom. This is where flavor happens.

After 6-7 minutes, carefully flip the chicken using tongs. Cook the second side for another 6-7 minutes. You're looking for an internal temperature of 165°F with a meat thermometer, or no pink inside when you cut into the thickest part.

Remove chicken from pan and place on a cutting board. Let it rest for 2-3 minutes. This keeps it from being dry when you slice it. The internal temperature will rise a couple degrees which is fine.

Once rested, slice the chicken into strips or cut into chunks depending on preference. Chunks work better for salad mixing. Set aside.

While chicken cooks, chop your romaine lettuce into bite-sized pieces. Not too small. Not whole leaves. Just reasonable salad-sized pieces.

Dice your tomatoes into medium-sized chunks. Dice your cucumber. They don't have to be perfect. Thinly slice your red onion. Dice your bell pepper. The goal is bite-sized pieces that are roughly similar in size so you get a bit of everything in each bite.

Have your Kalamata olives ready (pitted if possible), your feta cheese crumbled or cubed, and your cooked chicken in chunks or slices.

In a small bowl, combine minced garlic with oregano, salt, and pepper. Let sit for 30 seconds. Add red wine vinegar or lemon juice and whisk. Add Dijon mustard and whisk until smooth. Now slowly add olive oil while whisking constantly. This helps it emulsify. If it looks too thick or oily, add 1-2 tablespoons of water and whisk again. Taste and adjust seasonings.

In a large bowl, combine your chopped lettuce with diced tomatoes, cucumber, onion, and bell pepper. Add your olives and crumbled feta cheese. Gently toss to mix.

Add your sliced or chunked chicken to the salad bowl. Gently toss so everything is distributed throughout.

If eating right away, pour dressing over the salad and toss until everything is coated. Add more or less dressing depending on preference. Some like it really dressed, some like light coating.

Divide into serving bowls or plates. Serve immediately while lettuce is still crispy. If you want it extra cold, chill the bowl for a few minutes before assembling.