Instructions: Arugula and fresh spinach are good mixed with other greens in this salad.

1. Season chicken with salt and pepper to taste (add salt carefully because olives and capers will add saltiness).

2. Heat large skillet over medium high heat and add olive oil. When oil is hot and smoky, add chicken and saute until cooked through and juices run clear when pricked with fork, about 5 minutes. Remove chicken from skillet and set aside.

3. Add tomatoes with juice to skillet. Add garlic and simmer 5 minutes. Add capers, olives and oregano and simmer 2 minutes. Remove from heat. Taste and adjust seasoning.

4. Add reserved chicken and toss to coat with sauce. Let sit 5 minutes, stirring occasionally to release steam, until cooled slightly.

5. Put greens in large bowl and toss with chicken mixture. Serve immediately.

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