Put the chicken breast tenderloin in a shallow pan or plastic bag. Pour the marinade over top of the chicken.
4 chicken breast tenderloins
Let the chicken marinade, refrigerated, for 30 minutes to 2 hours.
When almost ready to cook the chicken prepare the salad bowls. Add the spinach to a bowl and top with bell peppers, grape tomatoes and olives.
8 cups fresh baby spinach, 1 bell pepper, 1 pint grape tomatoes, 1/4 cup olives
Preheat the grill on high for 3 minutes.
Reduce the grill heat to medium. Place the chicken breast tenderloins on the grill. Discard the marinade. Cook for 3 minutes, then flip the chicken over and cook for 3 more minutes.
Check the chicken and ensure it has reached 165 F. Let it rest off the grill for about 3 minutes.
Slice the chicken and place it on top of the prepared salad bowls.
Sprinkle feta cheese on top of the salads.
4 Tablespoons feta cheese
Notes
If using whole chicken breasts they will need to grill for about 12 minutes total.