Bibliowench's Chicken Salad with Feta and Mint

Chicken salad for mayonnaise-phobic people:
Adapted (well, mostly stolen) from a recent Cooking Light recipe

• Preheat oven to 400 degrees
• Oil 2 bone-in, skin-on chicken breasts (split or not); salt and pepper them well.
• Line a roasting pan with foil, place breasts on them, cook for 35-40 minutes
• Let chicken cool. Remove skin, cut flesh from bone, shred chicken with your fingers into smaller pieces (I never got to follow instructions like this when I was a vegetarian).
• Place in large mixing bowl.

Add:

• 1/2 cup chopped yellow pepper
• 1/2 cup chopped red pepper
• 1/2 cup chopped seeded english cucumber (regular is ok, just not as high-falutin')
• 1 1/2 tablespoon fresh mint, minced
• 1 1/2 tablespoon fresh oregano, minced
• 3 tbsp lemon juice
• 1 1/2 tbsp extra virgin olive oil
• 3 ounces of crumbled feta
• salt and pepper to taste
• Mix and eat.