Greek Salad with Grilled Chicken

Adapted from

Greek Salad Dressing and Marinade
1/2 cup olive oil
1 1/4 tsp. garlic powder
1 1/4 tsp. dried oregano
1 1/4 tsp. dried basil
1 tsp. freshly ground pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. dijon mustard
2/3 cup red wine vinegar 

Combine all ingredients and stir well.  Set aside. 

Salad Ingredients
Large bag baby spinach or chopped romaine or some of both
1 large cucumber
1/4 of a large red or sweet onion
Pitted Greek olives and marinated feta cheese from the olive bar at your grocery
     (or buy jarred, pitted Kalamata olives and a block of feta cheese and cut it up yourself)
2 small plum tomatoes
3-4 boneless, skinless chicken breasts, pounded to even out the thickness 

Use about 1/3 cup of the salad dressing to marinate the chicken breasts at room temperature for about 15 minutes.  Preheat your grill. 

In the meantime, wash and spin dry lettuce and/or spinach.  Peel and slice the cucumber, slice the tomato, and finely chop the onion.  If you're using a block of feta, cut it into small cubes.  Refrigerate the salad ingredients. 

Grill the chicken breasts for about 7 minutes per side on medium-high heat.  Cut into pieces.  Remove the salad ingredients from the refrigerator and load onions, greens, olives and feta into a gallon-sized ziptop bag.   Pour in enough dressing to coat the leaves lightly.  Shake it up.  Plate the salad and decoratively arrange the tomatoes, cukes, and chicken on top, dividing evenly into 4 portions.