Lunchbox: Greek Salad with Chicken

Among my most recent addictions (this blog, bad workout dvds, season one of House) we can also add salads with basil in them. I am pretty much convinced at this point that there isn't much in the way of vegetables that basil won't improve upon, and fresh basil in particular.
Plus, it makes me feel like I've done something far more worthy of blogging it than simply pulling salad greens out, and it photographs quite nicely. Bonus points. The lemon and olive oil flavors come through really well on the chicken, which I suppose along with the salty tang of feta earns it the Greek association, though I make no claims as to any authentic origins.

GREEK SALAD WITH CHICKEN
adapted from the all-new Joy of Cooking
marinade
6-7 Tbsp olive oil
2 Tbsp lemon juice
dried dill and oregano
salt and black pepper
5 chicken tenderloins
for each salad
two large handfuls mixed salad greens
1 of the chicken tenderloins
2 radishes, sliced thinly
10 half-moon slices peeled cucumber
1/4 small Vidalia onion, thinly sliced
6-8 grape or cherry tomatoes
1/4 roasted red or yellow pepper
4 small basil leaves
feta cheese
1 avocado
bottled Greek dressing or a separate marinade recipe

In a shallow bowl, whisk together the lemon juice, olive oil, dill, oregano, salt, and pepper. The marinade recipe can also be used as your dressing - just make a second, separate batch and refrigerate until ready to use - whisk well before using. Add the chicken tenderloins and turn to coat. Marinade in the refrigerator for about three hours or so. Remove chicken from marinade and pan-fry in a nonstick skillet over medium heat until the chicken begins to brown on both sides and is cooked through. Remove and let cool.
Add the salad greens to a container and mix in with the radish, cucumber, onion and tomatoes. Dice the chicken and roasted pepper or slice in thin strips and add to the salad. Cut the basil in a chiffonade and sprinkle over the salad along with some crumbled feta cheese. Just before serving, dice a pitted avocado and add to the salad. Pour the dressing over your salad and gently toss to coat.