Place the chicken tenders in a large ziploc bag with 2 TBSP of the olive oil, 1 TBSP dry ranch mix and some salt and pepper and mix all around. Put the bag of chicken in the refrigerator to marinate while you are prepping the other ingredients.
Next, on grill or grill pan grill your zucchini, some lemon slices, the slices of hearts of palm with some olive oil and salt and pepper and set aside with the chopped tomatoes.
Next, chop your grilled zucchini and add it and your cooked orzo with the hearts of palm and tomatoes in a large mixing bowl. Also, in a small pan toast your pine nuts and then set aside.
Then on the same grill pan add your chicken tenders and cook them about 6-7 minutes per side or until no longer pink.
Next, to your large mixing bowl add the chicken ( chopped) and you fresh herbs, pine nuts and a pinch more salt and pepper.
Last, add the feta cheese - then squeeze the 3 slices of grilled lemon and the juice of the other lemon, the red wine vinegar and the rest of olive olive and mix to combine. Season to taste transfer to a serving bowl and enjoy!