Garden Greek Salad!

For the salad:
3/4 lb. chicken breast
2 large basil leaves
4 sprigs of thyme
4 sprigs of oregano
1/2 t. salt
1/2 t. pepper
1/2 lemon, juiced
1 head of romaine lettuce,
1 pt. cherry tomatoes, halved
1 cucumber, seeded and diced
15 oz. artichoke hearts, halved
4 oz. black olives, sliced
1 c. feta crumbles

For the dressing:
2 large basil leaves
4 sprigs of thyme leaves
4 sprigs of oregano leaves
4 sprigs of mint leaves
2 T. olive oil
1 T. red wine vinegar
1/2 large avocado
1/2 c. water
1/2 lemon, juiced
1/2 t. salt
1/2 t. pepper

Bake chicken with herbs and lemon juice at 400 degrees for 30 minutes.  Cool and dice the chicken.  Toss chicken with diced vegetables and feta.  Meanwhile, puree dressing ingredients in a food processor until smooth.  Toss salad with the dressing.