Chicken, Tomato, & Cucumber Dinner Salad

5 Tbsp. olive oil, divided
1-1 1/4 lb. chicken breast tenders
salt and freshly ground black pepper
1/4 C. cider vinegar or white wine vinegar
1 Tbsp. snipped fresh thyme
1 tsp. sugar
1 medium cucumber, cut in thin ribbons
2 tomatoes, sliced
1/2 C. pitted green olives, halved or sliced
4 oz. feta cheese

In a large skillet, heat 1 Tbsp. of oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8-10 min, turning once, until no pink remains.
For vinaigrette, in a screw-top jar, combine remaining oil, vinegar, thyme, sugar, and 1/4 tsp. each salt and pepper; shake to combine.
On plates, arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads.