At least an hour before cooking, preferably the night before put the chicken in a bag and add 1/4 cup of the dressing. Smush around so the chicken is evenly coated. Let this sit in the fridge until you are ready to cook.

Preheat your grill, indoor grill top or outdoor works fine. For this picture, I used my indoor over high heat. Place the chicken on the grill and cook undisturbed for 7 to 10 minutes until the chicken will easily release from the grill then flip. Cook the chicken for an additional 10 minutes until it is cooked through and nicely charred. When you flip the chicken brush the zucchini and onion with some of the dressing and place on the grill. Grill the veggies for 3 -5 minutes per side until they are soft and have nice markings. When everything is done cooking set aside to rest.

When the chicken is cooking assemble the salads. Start with the lettuce then add rows of the feta, pepperoncini, roasted red peppers and olives. Chop the zucchini and onion and add that in a row, followed by the chicken. Serve with the greek dressing!

You can grill the chicken and veggies ahead of time and have everything ready to throw together when dinner comes around. If you have everything cooked this salad can come together in minutes!