Step 1

In a large mixing bowl, whisk together Greek yogurt, minced garlic, oregano, salt, pepper, and paprika to create the marinade. Add the chicken, ensuring it’s fully coated, and let it marinate for at least 30 minutes or up to overnight.

Step 2

To prepare the dressing, combine Greek yogurt, olive oil, minced garlic, salt, pepper, lemon juice, and chopped dill in a bowl. Slowly add water while stirring until you reach your preferred consistency.

Step 3

Heat a skillet over medium-high heat and add olive oil. Once the oil is hot, place the marinated chicken pieces in the pan in a single layer. Cook for about 5 minutes on one side, then flip and cook for an additional 5–10 minutes until the chicken is golden and fully cooked, reaching an internal temperature of 165°F (70°C). If necessary, cook the chicken in batches to avoid overcrowding the pan.

Step 4

To assemble the salad, layer chopped romaine and spinach in a large bowl or on a platter. Arrange the cooked chicken over the greens, then sprinkle with strawberries, blueberries, chopped pecans, and crumbled feta cheese.

Step 5

Finish by drizzling the salad with the prepared Greek yogurt dressing and serve immediately.