Refreshing Summer Salad

I adapted this from some women's or health magazine. Wish I could properly credit this, but it is excellent. It's just as good without the chicken.

Greek Salad with Grilled Chicken
Makes 4 servings

3 T extra-virgin olive oil
2 T fresh lemon juice (about half a lemon)
1 t honey
¾ t kosher salt, divided
¼ t ground black pepper, divided
olive oil cooking spray
12 ounces skinless, boneless chicken breast, cut in strips
1 ½ pounds plum/roma tomatoes, halved, seeded, and quartered (6-8 tomatoes)
½ large cucumber, halved lengthwise and thinly sliced
½ small red onion, thinly sliced
3 ounces feta cheese, crumbled
1/3 cup pitted kalamata olives, halved
3 T fresh mint, chopped
3 hearts of romaine

1.Whisk together olive oil, lemon juice, and honey. Add ½ teaspoons salt and 1/8 teaspoon pepper; set aside.
2.Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Remove from heat and let stand 5 minutes.
3.In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and mint with vinaigrette.
4.Divide romaine between 4 plates, top with veggies and chicken.