Greek Vinaigrette

• 1/4 cup olive oil
• 1/4 cup whole milk Greek yogurt
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon oregano
• 2 cloves minced garlic
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper

For the Chicken

• 1 pound boneless, skinless chicken breast (split in half lengthwise)
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried dill
• 1 tablespoon avocado or olive oil

For the Salad

• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup diced green bell pepper
• 1/2 cup thinly sliced pepperoncini
• 1/2 cup kalamata olives, halved
• 1/2 cup grilled artichokes, chopped
• 1/2 cup quartered English cucumber
• 1/2 cup chickpeas, drained and rinsed
• 1/4 cup thinly sliced red onion
• 6 oz feta cheese, crumbled or cubed
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh dill
• salt and pepper to taste