Heat the oil in a large nonstick pan until shimmering. Add the chicken and 1 tablespoon Greek Spice Blend. Cook, turning frequently, until the chicken is done, about ten minutes.
Meanwhile, divide the spinach among four plates, or plastic boxes with lids if packing for work or school. Divide the cucumber slices, avocados, tomatoes, artichoke hearts, olives, cheese, and onion among the four dishes.
When the chicken is done, remove it from the heat to a cutting board and chop it into bite sized pieces. Divide the chicken among the salads. If you’re making the salads in advance, allow the chicken to cool before adding it to the dish.
In a small jar place the white wine vinegar, remaining 1/2 teaspoon Greek spice blend, additional black pepper to taste, and extra virgin olive oil. Mix to blend well. Serve the dressing on the side. Salads can be prepped and stored in the fridge for up to four days.
Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.