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Greek Avocado & Grilled Chicken Salad with Greek Dressing

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For the grilled chicken 2 medium skinless boneless chicken breasts, pounded flat
1 tablespoon olive oil
1⁄2 teaspoon dried oregano
1 garlic clove, crushed in garlic press
salt & pepper, to taste
For The Salad
2 cup romaine lettuce, chopped
1 avocado peeled, pitted and chopped
1 cup cucumber, chopped
1 cup cherry or grape tomatoes, cut in half (can use any other type of tomatoes)
½ red onion, sliced thinly
1 jar (6.5 ounces) marinated artichoke hearts, drained
¼ cup Feta cheese, crumbled or cubed
¼ cup pitted Kalamata olives
For the dressing
¼ cup olive oil
2 Tablespoons raw apple cider vinegar
juice of ½ lemon
1 small garlic cloves, minced
½ teaspoon dijon mustard
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper