4 skinless/boneless chicken breasts
Italian salad dressing (to marinade)
1 tsp olive oil
1/4 cup feta cheese
1 cup tomatoes, diced
4 cups (or more if you like) salad mix of choice
1/4 cup black olives
1/8 cup green bell pepper
1/8 cup red bell pepper
1/8 cup red onion
1 Tbs.(4 Tbs. altogether) Greek Vinaigrette dressing (per salad)
Cut your boneless skinless chicken breasts into strips or cubes and marinate them in Italian salad dressing or balsamic vinaigrette. Sprinkle basil or any additional spices you would like in your marinade. It is best to marinade your chicken overnight but 1-2 hours will also work.
Cut your tomatoes in cubes or however you like and set aside.
Heat a large nonstick pan on med-high. Add 1 tsp. of olive oil to the pan. Drop in the chicken and let cook for about 5 minutes on one side. Turn the chicken over and let cook on the other side for about 5-7 minutes or until completely cooked.
While the heat is still on, add the tomatoes and stir around. When tomatoes have cooked down, approximately 2 minutes throw in 1/8 a cup of feta cheese & stir. When cheese has melted equally divide the mixture to serve over 4 plates with lettuce. Add more feta cheese & Greek salad dressing. Equally divide up the Green pepper, red pepper, red onion, olives, and any additional toppings if you like between the four plates.