• Take a mixing bowl, add 2 tablespoons of olive oil, 1 ½ teaspoons of salt, ½ teaspoon of pepper, 2 teaspoons of oregano, ½ teaspoon of red pepper flakes, and 2 minced garlic cloves and mix. 
• Add two chicken breasts and mix. Let marinade for 30 minutes. 
• Another task is done while the chicken is marinating. 
• Add ½ cup olive oil, ¼ cup lemon juice, ½ teaspoon salt, 1 teaspoon Dijon mustard in a small mixing bowl and whisk well. The sauce is ready, set aside.  
• Grab your cutting board and knife and get ready to slice onions and cut other vegetables. 
• Wash the vegetables and dry them with paper towels to keep them fresh, before cutting vegetables. Now cut them into small pieces of equal size and keep them aside. 
• Turn on the oven and place an iron pan on it. Brush it with olive oil and now fry the chicken. Turn occasionally on both sides and fry until the chicken is fully cooked or golden brown. 
• Now it is ready, take it out of the pan and leave it to cool. Then cut into slices and set aside.

For The serving: 

• Everything is ready, now it’s time to serve. Take a large serving plate, spread the baby spinach all over the plate, and arrange the cucumber, tomatoes, and onions nicely. Now add the sliced chicken to the salad, spread the cheese, and finally the dressing/salad. That’s all.