Lemon Garlic Chicken over Mixed Greens

Prepare the fresh vegetables: Thoroughly wash 6 oz of mixed salad greens and spin them dry. Wash 1 pint of cherry tomatoes and cut them in half. Wash 1/2 of an English cucumber and slice it into thin rounds.

Whisk the vinaigrette: In a small bowl, combine 2 tbsp of freshly squeezed lemon juice (from 1 whole lemon), 1 tsp of Dijon mustard, 1 tsp of honey, 1/2 tsp of dried oregano, 1/2 tsp of salt, and 1/4 tsp of black pepper. Slowly drizzle in 3 tbsp of extra-virgin olive oil while whisking constantly until the dressing is fully emulsified.

Prepare the chicken: Retrieve 1.5 lbs of leftover cooked lemon-garlic chicken breasts (prepared on Day 2) from the refrigerator. Slice the cold chicken into bite-sized strips if they are not already sliced.

Toss the salad: In a large mixing bowl, combine the 6 oz of mixed salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle the prepared lemon-oregano vinaigrette over the vegetables and gently toss to coat everything evenly.

Assemble and serve: Divide the dressed salad greens and vegetables among 4 serving plates. Top each plate with an equal portion of the cold, sliced leftover lemon-garlic chicken (approximately 6 oz of chicken per plate) and serve immediately.