Grilled Greek Chicken

What to do with all of those boneless, skinless chicken breasts? Ever wonder what more can be done with them?
Here's a keeper.
Serves 6

6 boneless, skinless chicken breasts
juice of 2-3 large lemons
3 cloves of garlic minced
1 teaspoon dried oregano
1/2 teaspoon rosemary
4 tablespoons extra virgin olive oil
3/4  teaspoon salt
1/2 teaspoon pepper
Put the chicken in a large zip lock bag. Mix the rest of the ingredients in a small bowl and pour over chicken in the bag. Seal and let marinate in the frig for up to 2 hours. If you don't have time to make the marinade below, use a good quality bottled Greek dressing. I like Ken's. I drain off as much of the oil as possible before shaking the bottle.
In a large bowl put
1 pint cherry tomatoes halved
1/2 cup pitted calamata olives, drained
1/2 cup of crumbled light feta cheese
1 large cucumber, peeled and diced
1/3 cup diced red onion
1 14 oz can of garbonzo beans, drained and rinsed
juice of 2 large lemons
several fresh oregano leaves diced
1/4 cup extra virgin olive oil
salt and pepper to taste
Toss to coat. Set aside.
Oil the grate of a heated grill. Remove the chicken from the marinade, season with salt and pepper. Grill on both sides until chicken is no longer pink in the middle. Let sit in a warm place for 10 minutes before serving.
Put chicken on a plate, spoon the salad over top and serve.