Preheat oven to 350F (unless using pre-cooked chicken). Season chicken with 1/4 tsp salt and pepper. Add to baking dish and pour 1 inch chicken broth to the dish. Bake 25 minutes or until internal temperature reaches 165F. Once cool enough to handle, move to cutting board and chop. Refrigerate until ready to add to salad.
In a medium bowl toss all the veggies together; cucumber, bell pepper, red onion, tomatoes and olives.. Top with chicken and feta cheese.
In a separate dressing mixer cup or small bowl, combine olive oil, lemon juice and red wine vinegar. Add a tsp each salt and pepper. Drizzle on salad and toss.