Greek Salad With Grilled Chicken

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon ground black pepper, divided
• Olive oil cooking spray
• 12 ounces skinless, boneless chicken breast
• 1 1/2 pounds plum tomatoes, halved, seeded, and quartered (about 6-8 tomatoes)
• 1/2 large seedless cucumber, halved lengthwise and thinly sliced
• 1/2 small red onion, thinly sliced
• 3 ounces feta cheese, crumbled
• 1/3 cup pitted kalamata olives, halved
• 3 tablespoons chopped fresh mint, divided
• 4 cups torn romaine lettuce

1. Whisk together the olive oil, lemon juice, and honey. Add 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside.
2. Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Transfer to a cutting board; let stand 5 minutes.
3. In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and half the mint with vinaigrette. Slice chicken into 1/2-inch strips, add to salad, and toss gently. Place 1 cup romaine on each of 4 plates, top with chicken mixture and remaining mint.

extravirgin olive oil, lemon juice, honey, kosher salt, ground black pepper, olive oil cooking spray, skinless, tomatoes, cucumber, red onion, feta cheese, olives, fresh mint, torn romaine lettuce

Taken from www.myrecipes.com/recipe/greek-salad-with-grilled-chicken (may not work)