Loaded Greek Chicken Avocado Salad

 large skinless boneless chicken breasts , halved to make four fillets

 cup olive oil

 cup lemon juice (juice of 1 lemon)

 tablespoon red wine vinegar

 teaspoons minced garlic (or 2 large garlic cloves, minced)

 tablespoons dried oregano

 teaspoon salt

Cracked pepper

 cups romaine lettuce leaves (or cos lettuce), washed and shredded

 large Lebanese cucumbers , halved lengthways and sliced

 vine ripened tomatoes , cut into small wedges

 green pepper (or capsicum), deseeded and sliced

 red onion , sliced thinly

 oz | 200 g fresh Feta cheese , cubed

 cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways

 avocado