Grilled Chicken Greek Salad

Ingredients 4 chicken, breast, skinless, boneless halves 1 tablespoon lemon juice 1 tablespoon oil, olive 1 tablespoon oregano, fresh, or 1 teaspoon dried 2 clove(s) garlic, minced 1/4 teaspoon pepper, black ground 3 medium cucumber(s), seeded and coarsely chopped 2 medium tomato , red or yellow, coarsely chopped 1/2 cup(s) onion(s), red, sliced lettuce, mixed greens 1/3 cup(s) dressing, reduced-calorie creamy cucumber 1/2 cup(s) cheese, feta, crumbled 1/4 cup(s) olives, Kalamata, pitted Preparation 1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for a few hours. 2. Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion. 3. Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170°F), turning once.