1arrange chicken in shallow glass baking dish. In small bowl, whisk together lemon juice, garlic, salt and pepper. Pour over chicken. Let stand for 1 hour at room temperature. turn once.
2Meanwhile, remove feta cheese, cranberries, frosted almonds and dressing form the salad bag and set aside. Pu the salad greens in salad bowl and add onion slices, olives, and capers. Toss lightly with salad forks. Chill.
3Remove chicken from marinade. Saute for 3 to 4 minutes on each side or til cooked through. Transfer to platter and let rest for 1 to 2 minutes.
4Remove chilled salad greens mixture form refrigerator. Add feat cheese, cranberries, frosted almond and dressing. Toss. Serve salad topped with diagonally sliced chicken breast strips. Serves 4