1 1/4 lb uncooked chicken breast tenders (not breaded)
2 teaspoons olive or vegetable oil
2 teaspoons Greek seasoning
1 bag (10 oz) washed fresh baby spinach leaves
1 medium cucumber, peeled, seeded and diced
1 cup halved grape or cherry tomatoes
1/4 cup halved pitted kalamata olives
2/3 cup vinaigrette dressing
1/4 cup crumbled feta cheese
Instructions
Heat gas or charcoal grill. Toss chicken tenders with oil; sprinkle with Greek seasoning.
Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until no longer pink in center.
Meanwhile, in large bowl, toss spinach, cucumber, tomatoes and olives with dressing. Spoon onto 4 serving plates; serve with chicken tenders. Sprinkle with cheese.