Provençale Pepper-Chicken Salad

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4 (4-ounce) skinned, boned chicken breast halves

1 teaspoon dried herbes de Provence

1/4 teaspoon salt

1/4 teaspoon black pepper

2 garlic cloves, minced

Olive oil-flavored cooking spray

3/4 cup chopped green onions

1 (1 x 1/4-inch) julienne-cut green bell pepper

1 (1 x 1/4-inch) julienne-cut red bell pepper

1 (1 x 1/4-inch) julienne-cut yellow bell pepper

1/4 cup sun-dried tomato sprinkles

1/4 cup balsamic vinegar

1 tablespoon extra-virgin olive oil

6 cups gourmet salad greens

1/4 cup niçoise olives

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