Mix all ingredients for the dressing together in a small mixing bowl until well combined. Cover and refrigerate until ready to serve.
Slice your chicken breasts through the middle, length-wise. Coat the bottom of a skillet with olive oil and place over medium-high heat. Add the thin sliced chicken. Season chicken with 1/2 teaspoon oregano, 1/2 teaspoon garlic pepper, and a touch of salt as it cooks. Allow to cook for about 3 or 4 minutes then flip and season other side. When chicken is thoroughly cooked and no longer pink in center, remove the pan from the heat and squeeze the juice from 1/2 lemon over the chicken. Set aside.
Chop, rinse and drain the romaine and add to a large serving bowl. Add the remaining salad ingredients.
Transfer cooked and slightly cooled chicken to a cutting board and chop into small bite-sized pieces. Top salad with the chicken and toss well to combine.
Serve with Creamy Feta Dill Dressing