Step 1

Marinate the chicken: In a large mixing bowl, stir together olive oil, oregano, garlic, onion powder, lemon juice, and a big pinch or two of salt and pepper. Slice the chicken horizontally into strips, then add to the marinade and mix until evenly coated. Cover and leave in the fridge for a minimum of 4 hours, preferably overnight, for the marinade to fully flavor chicken.

Step 2

Cook the chicken: Place a large pan over medium-high heat and coat with a thin layer of olive oil. When the oil is shimmering, place the chicken slices in the pan, shaking off the extra marinade with each slice. Cook until well browned on both sides, about 5 minutes. Cook the chicken in batches if the pan is not big enough. Place cooked chicken on a plate to rest and cool while you prepare the remaining ingredients and dressing.

Step 3

Prepare the vinaigrette: To a small bowl, add the olive oil, balsamic vinegar, honey, and salt and pepper to taste. Whisk together until well combined.

Step 4

Prepare, dress and serve the salad. In a large bowl or serving dish, add the spinach, chicken, red onion, cucumber, olives, dried figs, feta and mint. Pour the vinaigrette over the salad, toss to mix evenly and serve.