Season chicken breasts with olive oil, dried oregano, garlic powder, paprika, salt, and black pepper.

Cook the chicken in a pan over medium-high heat until golden and cooked through, about 6-8 minutes per side.

Remove chicken from heat and let rest for about 5 minutes before slicing it into bite-sized pieces.

Chop the romaine lettuce, cucumber, cherry tomatoes, red onion, and olives, then place them in a large bowl.

In a separate bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.

Add the sliced chicken to the salad, pour on the dressing, and toss gently to combine. Top with feta cheese and parsley.