In a small bowl, whisk all dressing ingredients together. Then pour the dressing into a jar or bottle and refrigerate until ready to use.
Place the chicken on a plate and season with sea salt, freshly ground black pepper and oregano. Rub well to coat on both sides.
Heat a grill pan or an outdoor grill on medium-high heat and grease it with a bit of olive oil. Cook the chicken for 5-7 minutes on each side or until cooked through and no longer pink on the inside. (If using a meat thermometer, the internal temperature has to reach 75C/165F).
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing.
In a large bowl or platter, add baby spinach, tomatoes, cucumbers, onions, and olives.
Place the sliced chicken over the veggies and top with crumbled feta cheese.
Pour the dressing over and gently toss to coat. Enjoy!
! Please read the Tips & Tricks in the article before making this healthy grilled chicken salad recipe!