The beaver is a proud and noble animal

INGREDIENTS
1 chicken breast
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon fresh dill
salt and pepper, to taste

Dressing
1/3 cup greek yogurt
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon fresh dill
salt and pepper, to taste

Toppings
1 head romaine lettuce, chopped
1/2 cup cucumber, sliced and halved
1/2 cup olives, halved
1/2 cup red onion, thinly sliced
1/2 cup cherry or grape tomatoes, halved
1/2 cup feta, crumbled

PREPARATION
1. Preheat oven to 400°F/200°C. Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, dill, and salt and pepper to season.
2. Bake for 35-40 minutes until internal temperature reaches 165°F/75°C and the juices run clear.
3. Slice thinly or cube chicken, cutting to your preference for topping the salad.
4. Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
5. Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients