Kellie's Grilled Chicken and Tapenade Sandwiches

11/2 cups diced seeded tomato
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
5 teaspoons extra virgin olive oil, divided
1 pound skinless, boneless chicken breast
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
Cooking spray
1/4 cup (1 oz.) crumbled feta cheese
4 (2 ounce) ciabatta sandwich rolls, halved

1. Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.
2. Prepare grill
3. Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill, let stand 5 minutes before slicing thinly.
4. Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, cover with top halves of rolls. Serve immediately. Yield: 4 servings.

Calories 369, Fat 12.3, Protein, 33.2g, Fiber 1.5g