• Pat chicken* dry and season all over with half the garlic powder, half the oregano, salt, and pepper (for 4, use all the garlic powder and all the oregano). • Drizzle oil in a hot medium pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side.

• While chicken cooks, wash and dry produce. • Pick and finely chop fronds from dill. Thinly slice cucumber. Halve tomatoes.

• In a large bowl, whisk together dressing, yogurt, a drizzle of olive oil, and as much dill as you like. • Add cucumber, tomatoes, mixed greens, and feta; toss to combine. Taste and season with salt and pepper.

• Slice chicken crosswise. • Top salad with chicken and sprinkle with almonds; serve. Chicken is fully cooked when internal temperature reaches 165°.