Village-Style Greek Salad with Chicken & Lemon-Mint Vinaigrette

Ingredients

• 1 large cucumber, peeled, seeded, and cut into ½-inch chunks
• ½ tsp. finely grated lemon zest
• 1 medium clove garlic, minced
• 2 Tbs. fresh lemon juice
• ¹/₃ cup chopped fresh mint
• Kosher salt and freshly ground black pepper
• 1-½ lb. chicken tenders
• + 5 more ingredients
• • One-half medium red onion, thinly sliced (about 1 cup)
  • ¹/₃ cup plus 2 tsp. extra-virgin olive oil
  • ²/₃ cup pitted Kalamata olives, halved
  • 2 cups cherry tomatoes, washed and halved
  • 12 oz. feta, cut into ½-inch cubes (2-¾ cups)

Put the sliced onion in a small bowl and add enough cold water to cover. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until ho...

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