Big Cucumber Feta Chicken Salad

Wash the Persian cucumbers, trim the ends, and slice them into bite‑sized pieces.

Peel the red onion and thinly slice it; set aside.

In a large mixing bowl, combine the sliced cucumbers, red onion, crumbled feta cheese, oregano, apple cider vinegar, and a pinch of salt; toss gently to coat evenly.

Prepare the chicken marinade: in a separate bowl, whisk together extra virgin olive oil, oregano, lemon juice, lemon zest, and a pinch of salt until well combined.

Place the chicken breasts in the marinade, ensuring they are fully coated; let them rest in the refrigerator for 10–15 minutes.

Preheat a grill pan or skillet over medium‑high heat.

Cook the marinated chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (165°F) and the exterior is golden brown.

Transfer the cooked chicken to a cutting board and let it rest for 2 minutes, then slice into strips.

Add the sliced chicken to the salad bowl and toss everything together gently.

Taste the salad and adjust seasoning with additional salt or vinegar if needed.

Serve immediately, optionally garnished with extra oregano or a drizzle of olive oil.