Greek Chicken Salad

Add the olive oil, red wine vinegar, lemon juice, dijon mustard, oregano, salt and pepper to a small mixing bowl.
Whisk to combine, then and set half aside for the marinade and half to use in the dressing.
Cut up your chicken into small bite size pieces. Add the chicken to a food storage bag and pour half the marinade over the chicken.
Seal up the bag, making sure all of the chicken is coated in the marinade. Then allow it to marinate in the fridge for 1 hour.
Heat a large skillet to medium and add in the chicken.
Sauté until cooked through, stirring often. Make sure it has reached an internal temperature of at least 165°F, when checked with a meat thermometer. Remove from the stove allow it to cool slightly.
Add the Tzatziki sauce and remaining half of the marinade into a salad dressing shaker. Shake until well combined, then set aside while you assemble the salad.
Chop, wash and dry your romaine lettuce. I like to use a salad spinner to make it easier. Then add the lettuce to a large serving bowl.
Add the slightly cooled chicken, cucumbers, tomatoes, bell pepper, red onion and Kalamata olives over the lettuce. Top with the crumbled feta cheese, dressing and chopped mint, then serve.