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In a small bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper for the chicken marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over the chicken, and refrigerate for at least 30 minutes (or up to 2 hours).
Preheat the grill to medium-high heat.
Grill the chicken for 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F or 74°C).
While the chicken is grilling, prepare the salad by combining mixed greens, cucumber, cherry tomatoes, red onion, feta, and olives in a large bowl.
For the tzatziki sauce, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, olive oil, salt, and pepper in a bowl. Stir until smooth.
Once the chicken is grilled, slice it thinly and arrange it on top of the salad.
Drizzle the tzatziki sauce over the chicken and salad, and serve immediately.
Serving and storage tips:
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