Grilled Chicken Greek Salad

Well after last night's veritable orgy of fat, I was feeling like something light.  Being Wednesday, our soccer/ steak salad night, I thought even that sounds too heavy.  Thinking of the ingredients in our salad, I was trying to find substitutes that would feel less heavy.  Once I thought of feta for the blue cheese, I knew I wanted to do a Greek salad with chicken on it. I googled a Greek: salad, marinade and chicken.  I found a few different recipes. I found out that exactly what what I was thinking in terms of ingredients for the salad and the dressing was what the recipes called for.  I did get the marinade and the precise measurements for the dressing from food.com. I was quite pleased with the results. 

Grilled Chicken Greek Salad

Salad
4    thin chicken cutlets
8 c  of mixed greens
2    medium tomatoes chopped
1    cucumber,peeled, seeded and chopped
1/2    red pepper,seeded and chopped
1/2 c  crumbled feta (or more)
1/2 c  chopped kalamata olives (or  more)

Marinade
1 c  olive oil
1/4 c  freshly squeezed lemon juice
3 ea garlic,minced
2 T  Dijon mustard
2 T  dried oregano
1 T  chopped fresh thyme leaves or 1 teaspoon dried thyme
2 T  chopped fresh parsley
1 t  freshly ground black pepper
1 T  chopped fresh rosemary or 1 teaspoon dried rosemary

 Dressing
6 T  olive oil
1 1/2 T  fresh lemon juice
1 T  red wine vinegar
2 ea garlic,minced
1 t  dried oregano (Mediterranean if possible)

In a small bowl, mix together all the marinade ingredients.
Pour over chicken (or lamb, beef,  or fish) and marinate in the
refrigerator for 1-2 hours before cooking.
Put all the dressing ingredients in a jar with a lid and shake well
Put all the ingredients for the salad, except chicken in a large salad
bowl and put in the refrigerator.  Heat a skillet over medium high heat
(not non stick if possible) and drizzle a bit of oil.  Cook chicken for
about 4 minutes a side until done.
Slice the chicken into thin strips. Toss the salad with the dressing
and put on plates.  Top with the chicken