In a bowl, whisk dressing ingredients together until blended. Set aside. (Dressing can be made ahead and covered. It will keep up to 1 week in the refrigerator.
Preheat oven to 375°F (190°C). In a bowl, blend oil, paprika, salt and pepper. Add chicken and peppers, turning them gently until thoroughly coated. Transfer chicken and peppers to a baking dish and bake about 35 minutes or until the chicken shows no pink and the peppers are roasted. Cool a little and slice diagonally.
In a large bowl, mix greens, onion, olives, almonds, chicken and peppers. Add dressing and toss gently. Sprinkle with crumbled feta.
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