Heat a grill pan over medium-high heat.
Drizzle the chicken lightly with olive oil and season both sides with salt and pepper. Place on the grill pan and cook for 8 minutes per side, or until a thermometer inserted into the thickest part of the meat reaches 165 degrees F. Remove from the grill and rest for 5 minutes.
Chop the chicken and add it to a medium bowl. Add the mustard mayo sauce and toss well. Reserve.
Add the mixed greens to a bowl along with the cucumber, almonds, and feta cheese.
Add the orange juice, olive oil, honey, mustard and rice wine vinegar to a mason jar and shake to emulsify. Toss the salad greens with the dressing. Divide among dinner plates and top with the chopped chicken.
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