Arrange chicken in a shallow glass baking dish. In a small bowl, whisk together lemon juice, garlic, salt and pepper. Pour over the chicken. Let stand for 1 hour at room temperature, turning once. Meanwhile, remove the feta cheese, cranberries, frosted almonds and dressing from the salad bag and set aside. Place the salad greens in a salad bowl and add onion slices, olives and capers. Toss lightly with salad forks. Chill. Remove the chicken from the marinade; drain well. Generously coat the chicken with Italian herbs. Heat oil in a skillet over medium heat. Add the chicken and sauté for 3-4 minutes on each side, or until cooked through. Transfer to a platter and let rest for 1-2 minutes. Remove the chilled salad green mixture from the refrigerator. Add feta cheese, cranberries, frosted almonds and dressing. Toss. Serve the salad topped with diagonally sliced chicken breast strips.