• Wash and dry produce. Halve, peel, and thinly slice onion. Trim and discard root end from lettuce; cut into bite-size pieces. Halve tomatoes lengthwise. Halve, core, and dice green pepper into 1/4-inch pieces.

• Pat chicken* dry with paper towels and season all over with salt and pepper (cut into bite-size pieces if necessary). • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Meanwhile, in a medium microwave-safe bowl, combine vinegar, 1/2 tsp sugar (1 tsp for 4 servings), and a pinch of salt; stir until sugar is dissolved. Add onion and toss until evenly coated. • Cover with plastic wrap and microwave until onion is bright pink, 30 seconds. Toss onion in liquid; drain, reserving pickling liquid.

• In a large bowl, combine vinaigrette and 1/2 TBSP reserved pickling liquid (1 TBSP for 4 servings). • Add lettuce, tomatoes, green pepper, half the feta, half the chicken, and as much pickled onion as you like. Toss to coat. Season with salt and pepper to taste. • Divide salad between bowls and top with remaining chicken and remaining feta. Serve. Chicken is fully cooked when internal temperature reaches 165°.