Grilled Chicken And Tapenade Sandwiches

• 1 1/2 cups diced seeded tomato
• 2 tablespoons finely chopped pitted kalamata olives
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons balsamic vinegar
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon minced garlic
• 5 teaspoons extravirgin olive oil, divided
• 1 pound skinless, boneless chicken breast
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup (1 ounce) crumbled feta cheese
• 4 (2-ounce) ciabatta sandwich rolls, halved

1. Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.
2. Prepare grill.
3. Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.
4. Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.

tomato, olives, fresh basil, parsley, balsamic vinegar, fresh oregano, garlic, extravirgin olive oil, skinless, kosher salt, freshly ground black pepper, cooking spray, feta cheese, sandwich rolls

Taken from www.myrecipes.com/recipe/grilled-chicken-tapenade-sandwiches (may not work)