Potato and Spinach Salad with Chicken, Summer Vegetables, and Feta Cheese

• 2 Exceldor chicken breasts
• 4 cups (1 L) fingerling potatoes, cubed
• 2 cups (500 ml) baby spinach (or arugula)
• 1 cup (250 ml) zucchini, thinly sliced
• 1/2 cup (125 ml) radishes, thinly sliced
• 150 g feta cheese

Homemade garlic dressing

• 1 clove garlic, finely chopped
• 1/4 cup (60 ml) mint, finely chopped
• 2 tbsp. (30 ml) extra virgin olive oil
• 2 tsp. (10 ml) mustard of your choice
• 2 tsp. (10 ml) balsamic vinegar
• 1 tsp. (5 ml) sambal oelek (or hot sauce of your choice)
• 1 tsp. (5 ml) maple syrup
• Salt and pepper