Prepare grill for medium heat. Season chicken with salt and pepper. Coat chicken with 1/4 cup Marie’s Greek Vinaigrette with Feta cheese & Garlic. Grill 5 minutes on each side or until meat thermometer registers 165F. cool 5 minutes; slice.
Divide spinach between four plates. Top with bell peppers, tomatoes, onion and cucumber. Top with chicken and olives. Drizzle remaining Marie’s Greek Vinaigrette over salads.