Season chicken breasts with salt, pepper, and minced garlic. Heat olive oil in a skillet over medium heat and cook chicken for about 6 minutes on each side until golden brown and cooked through.

Let the chicken rest for five minutes before slicing it into strips.

Chop the tomatoes, cucumber, red onion, and Kalamata olives into bite-sized pieces.

In a bowl, whisk together the remaining olive oil and lemon juice; season with salt and pepper.

In a large bowl, combine sliced chicken, veggies, feta cheese, and olives. Drizzle with dressing and toss gently to combine.

Serve immediately or refrigerate in an airtight container for up to two days.