Ingredients

Scale

2 pounds of boneless (skinless chicken breasts or tenderloins)
1/2 cup olive oil
1/4 cup balsamic vinegar
juice of 1 lemon
1 teaspoon dried oregano
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large tomato (diced)
2 kirby cucumbers (diced)
1/2 cup black olives
1/2 cup feta cheese (crumbled)

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Instructions

In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, dried oregano, ground mustard, salt, and pepper. Place the chicken in a resealable bag and add about 3/4 of the vinaigrette. Seal bag and marinate chicken for 1 hour up to 4 hours.
Heat a grill or grill pan to medium high. Remove the chicken from the vinaigrette and grill for about 5 - 6 minutes per side for the boneless breasts and 3 - 4 minutes per side for the tenderloins. Remove from grill/pan and cover with foil to keep warm.
In a small bowl combine the tomato, cucumber, and olives and add the remaining 1/4 of the vinaigrette. Toss to coat.
To serve, top grilled chicken with the olive and tomato salsa and some of the crumbled feta.

Notes

To prepare ahead - marinate and grill the chicken, prepare the olive and tomato salsa, and crumble the feta. Let the chicken cool and package it separately from the salsa and feta and store it in the refrigerator.

At dinner time, the grilled chicken can be served at cold or heated up in the microwave on 70% power for 1 - 2 minutes or in the oven at 350 degrees for 10 - 15 minutes. Top with the olive and tomato salsa and a sprinkling of feta.

Recipe by Amy Casey