Brush 2 tablespoons of the dressing on chicken tenders. Lightly sprinkle black pepper.
Heat grill pan or large nonstick skillet over medium high heat; add chicken. Reduce heat to medium. Cook 5 to 7 minutes, turning once or until no pink remains. Slice chicken tenders in bite-size chunks.
In salad bowl toss together greens, chicken, drained vegetables, olives, and remaining dressing. Top with croutons. Makes 4 servings.