Sautéed Chicken Paillards with Greek Salad

Name: Sautéed Chicken Paillards with Greek Salad
Ingredients: 4 skinless, boneless chicken cutlets (6 ounces each), about 1/2 inch thick; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1/4 teaspoon crumbled dried oregano; Salt and freshly ground pepper; 1 tablespoon fresh lemon juice; 1/4 pound feta cheese, crumbled; 1 cup cherry tomatoes, halved; 1 kirby cucumber or 1/2 unwaxed cucumber, cut into 1/2-inch dice; 1 large scallion, thinly sliced; 12 arugula leaves, torn into pieces; 12 mint leaves, torn into pieces