Prep: 1. Heat grill over medium-high heat. 2. Juice lemon. 3. Tear romaine and chop cucumber. Make: 1. Make dressing: In a bowl, whisk lemon juice, dijon and oregano. 2. While whisking, pour the 1/2 cup of oil in a very slow, steady stream. Whisk until emulsified. 3. Season to taste with salt and pepper. 4. Drizzle remaining tablespoon oil over chicken and season with salt and pepper. Grill until cooked through, about 5 minutes per side. 5. Meanwhile, combine remaining ingredients in a bowl. Toss with the dressing. 6. Divide evenly among four plates. Slice the chicken breasts and top each salad with chicken. Serve immediately.
If you prefer you can also pan-sear the chicken breasts - Heat oil in a skillet over medium heat. Place chicken in skillet and cook until done through, about 3-4 minutes per side. If chicken breasts are thick cover as you cook. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/