Prepare the Marinade:

In a mixing bowl whisk together all the marinade ingredients until well combined.

Flatten the chicken with a meat mallet or rolling pin to a thickness of about ½ to ¾ inch.

Marinate the Chicken: Pour the marinade over the chicken, cover the bowl with plastic wrap refrigerate the chicken in marinate for at least 30 minutes or up to 48 hours.

Before cooking, remove the bowl from the refrigerator and let it sit at room temperature for 20 minutes. Take the chicken out of the bowl, discarding any excess marinade. Grill or pan-sear the chicken until it reaches an internal temperature of 165°F.

Place the lettuce in a large serving bowl.

Arrange the sliced chicken, tomato salad, cucumber, olives, and feta cheese on top.

For the dressing:

Combine olive oil, apple cider vinegar, minced garlic, oregano, sugar, salt, and pepper in a small jar with a lid. Secure the lid and shake vigorously until well mixed and emulsified. Adjust seasoning with additional sugar, salt, or pepper as needed.

Pour the dressing over the salad and toss gently to coat.