Preheat the oven to 175 degrees celsius (350 degrees Fahrenheit)
In a food processor or blender combine the sun-dried tomatoes, garlic, basil, olive oil, balsamic vinegar and the red onion. Blend until a smooth paste is formed and then pour the mixture over the chicken in a baking dish. Bake the chicken in the oven for 25 minutes until cooked.
Place the green beans on a baking tray and toss with 1 tsp of olive oil and salt and pepper. Place the tray in the oven on a rack above the chicken and bake for 10 minutes. The beans are down when they are lightly browned in spots and tender.
In a bowl combine the washed lettuce, cherry tomatoes, cucumber, feta, red onion and pine nuts. While still warm, slice the chicken into thin pieces and add to the salad along with the green beans. Add any of the extra sundries tomato marinade left in the baking dish into the salad and toss everything together with oil and vinegar. Serve