Salade Grecque au Poulet

The Greek salad exists in every Canadian household's rotation — romaine, cucumber, tomato, red onion, olives, feta — and adding grilled chicken turns it from a side dish into a complete meal that's ready in 15 minutes. The chicken gets a Greek marinade: olive oil, lemon juice, oregano, garlic, and red wine vinegar. The dressing is the same marinade, just emulsified slightly with extra olive oil. Kalamata olives are non-negotiable — the canned black olives from the grocery store are not the same thing. Use the briny, purple-black ones from the olive bar at Loblaws or the ones in jars from the international aisle. Real feta from the deli counter, not the pre-crumbled stuff in a bag that tastes like salty rubber.