Greek Chicken Salad 1 pound chicken breast (or shirmp/protein of choice; tofu, white beans, pork loin) 2-3 tbsp Greek Seasoning (more or less depending on your preference) 2 tbsp EVOO 2 cucumbers, peeled, seeded and sliced into about 1/2 inch half moons 8 oz grape tomatoes, halved 1/4 red onion, thinly sliced 1 small can kalamata olives, drained 1/2 c crumbled reduced fat fetta cheese 1/2-3/4 c Greek Vinaigrette Fresh spinach And/or whole wheat pasta, cooked according to package directions. Preheat oven to 400. Generously drizzle and brush EVOO over chicken breast on a baking sheet lined with aluminum foil, prepared with cooking spray. Liberally sprinkle Greek seasoning over breasts. Bake for 18-20 mins, until juices run clear. Allow to cool before dicing. Mix everything in a large bowl, except fetta. Carefully incorporate fetta into salad. Cover and refirgerate for several hours. The longer it sits, the better. Serve on a bed of spinach, or pasta. Feel free to alter measurements to suit your taste.