Cut the chicken breasts in half horizontally to make four thinner pieces. Place the chicken between two pieces of plastic wrap; pound with a meat tenderizer until it is 1/4-inch-thick.
Combine the oil, lemon juice, Worcestershire sauce, mustard, salt, pepper, basil, oregano, and garlic in a small bowl. Transfer to a large resealable plastic bag; add the chicken and toss to coat. Refrigerate for 30 minutes, turning the bag once or twice. Remove the chicken and discard the marinade.
Heat an outdoor or indoor grill to high; oil the grill grate. Grill chicken for 4 minutes a side or until it is no longer pink in the center and the internal temperature reaches 165°F.
Place the greens from the Fresh Express® French Bistro Chopped Kits® into a large bowl; toss with the salad dressings. Add the toppings and sun-dried tomatoes; toss to combine.
Place each chicken breast on a dinner plate; top with salad.