Instructions
Step 1. Place the chicken breasts between sheets of plastic wrap and lightly pound to an even thickness.
Step 2. In a small bowl, combine the garlic powder, onion powder, paprika, oregano, salt, and black pepper.
Step 3. Rub the chicken with olive oil and coat evenly with the seasoning mixture.
Step 4. Heat a grill pan or skillet over medium-high heat.
Step 5. Cook the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 6. Transfer the chicken to a cutting board and allow it to rest for 5 minutes.
Step 7. Slice the chicken into thin strips.
Step 8. Arrange the chopped romaine lettuce in meal-prep containers or serving bowls.
Step 9. Add the cucumber slices, cherry tomatoes, red onion, feta cheese, and croutons.
Step 10. Peel the hard-boiled eggs and cut them in half lengthwise.
Step 11. Place the egg halves and sliced chicken neatly on top of the salad.
Step 12. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, oregano, salt, and black pepper.
Step 13. Drizzle the dressing over the salad just before serving, or store it separately for meal prep.
Step 14. Serve immediately or refrigerate for later.
Storage and Reheating Tips
Store the salad, chicken, and dressing separately in airtight containers in the refrigerator for up to 4 days.
For meal prep, keep the dressing separate until ready to eat to maintain crisp vegetables.
Hard-boiled eggs can be refrigerated for up to 5 days.
The grilled chicken can be enjoyed cold or gently reheated before serving.
Do not freeze the assembled salad, as the vegetables and eggs will lose their texture after thawing.
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