1- First, mix the marinade by combining 1 cup Greek yogurt, juice of 1 large lemon, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 3 minced garlic cloves, a generous pinch of kosher salt and black pepper, 1 tablespoon dried oregano, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon paprika, and an optional pinch of cayenne pepper in a large bowl. Add 1.5 pounds of chicken tenders and coat them well, then cover and refrigerate for at least 30 minutes for deeper flavor. While this step is simple, marinating overnight can enhance tenderness as per the provided tips.

2- Next, prepare the dressing by whisking together lemon juice and olive oil until emulsified, then stir in dried oregano and minced garlic. In a separate bowl, combine 8 ounces chopped romaine lettuce, 10 ounces cherry or grape tomatoes, 1 cored and chopped bell pepper, 1 sliced and diced English cucumber, 2 thinly sliced shallots, and Kalamata olives to taste. Toss the veggies with some dressing and add crumbled feta cheese, adjusting seasoning as needed for that tangy kick.

3- Now, cook the chicken by shaking off excess marinade and heating olive oil in a skillet over medium-high heat. Cook for about 5 minutes per side until browned and the internal temperature reaches 165°F, or grill it over medium heat for the same time. Once done, let the chicken rest for a few minutes before slicing. Finally, assemble the bowls by placing the chicken on top of the salad and drizzling with more dressing, then serve right away for maximum freshness.