Place the chicken into a mixing bowl. Add the oregano, thyme, sage, parsley, sumac, black pepper, lemon juice, and lemon zest. Mix well.
Spray a frying pan with low calorie cooking spray and set on a medium to high heat. Add the chicken breasts and cook for 5 minutes on both sides until cooked through.
While the chicken is cooking, mix the rest of the salad ingredients in a bowl and season to taste with salt and pepper.
Slice the cooked chicken and place on top of the mixed salad.
Serve with lemon wedges to squeeze over the salad.