Greek Inspired Grilled Chicken Salad with a Garlicky Dill Yogurt Dressing

1. Pat boneless, skinless chicken breasts dry, then season generously with kosher salt, oregano, and pepper.

For the Kalamata Olive Vinaigrette:

2. In a bowl, whisk together 1/2 cup olive oil, 1 tbsp red wine vinegar, 2 tbsp kalamata olive juice brine, 1 tsp finely chopped garlic, 1/2 tbsp fresh dill, 1 tsp lemon zest, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp pepper until well incorporated.
3. Pour about half of this dressing over the seasoned chicken. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours. Take the chicken out of the fridge about 20 minutes before you plan on cooking it to bring it closer to room temperature.

To Grill the Chicken:

4. Heat a grill pan over medium heat. Add about 1 tsp of olive oil to the pan.
5. Place your marinated chicken on the grill pan and cook for about 6-8 minutes per side. Do not force the chicken to flip; if it's still sticking to the pan, it's not ready to be turned. Ensure the chicken breasts each reach an internal temperature of 165 degrees Fahrenheit.
6. Remove the chicken from the grill pan and let it rest for 8 minutes before slicing.

For the Greek Yogurt Dressing:

7. In a separate bowl, combine 1 cup plain Greek yogurt, 1 1/2 tbsp olive oil, juice from 1/2 lemon, 2 minced garlic cloves, 2 tbsp fresh dill, salt, and pepper.
8. Fold in 2 tbsp of crumbled feta until just combined.