Marinate the chicken breast with 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper for at least 15 minutes.

Cook the marinated chicken on a grill or stovetop until fully cooked, approximately 20 minutes. Let rest, then slice.

In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, feta cheese, kalamata olives, and parsley.

In a small bowl, whisk together 1/4 cup olive oil, red wine vinegar, dijon mustard, minced garlic, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for the dressing.

Drizzle the dressing over the quinoa mixture and toss gently.

Top the salad with sliced chicken before serving.