Cucumber Noodle Greek Salad

​2 large cucumbers

2 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1/2 lemon (optional)
1 c. crumbled feta
1 c. halved cherry tomatoes
1/2 c. halved kalamata olives
2 tbsp. chopped dill

FOR THE DRESSING
1/4 c. extra-virgin olive oil
2 tsp. red wine vinegar
1 tsp. dried oregano
Red pepper flakes

Use a julienne peeler (or spiralizer) to make long noodles out of the cucumbers. Set in colander to drain excess moisture. 
Meanwhile, make chicken: In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper, then add to skillet. Cook until golden and cooked through, about 8 minutes per side. Squeeze lemon juice over chicken and let rest 10 minutes before slicing. 
Make dressing: In a small bowl, whisk together oil, vinegar, and oregano. Season with salt and red pepper flakes. 
In a large bowl, combine cucumber noodles, chicken, feta, tomatoes, olives, and dill. Toss lightly with dressing.