Souvlaki Salad with Chicken

Ingredients:

• 0.7 kg skinless and boneless chicken breasts, cut into 2.5 cm cubes.
• Grated zest of 1 lemon + 2 tbsp. l. lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tsp dried oregano
• 2 whole grain pitas, cut into 2.5cm pieces.
• 0.5 cups low-fat Greek yogurt
• 2 romaine lettuce hearts, chopped
• 1 cup cherry tomatoes, halved
• Half a cucumber, thinly sliced
• 0.5 cup crumbled feta

Preparation:

1. Preheat oven to 350°F (175°C). In a large bowl, combine the chicken with the lemon zest, 1 tablespoon each lemon juice and olive oil, 1 teaspoon oregano, 1/2 teaspoon salt, and freshly ground black pepper to taste; let stand for at least 5 minutes.
2. Place the pita bread slices on a baking sheet and toast in the oven, stirring halfway through, until crisp, 10 to 12 minutes. Let cool.
3. Meanwhile, heat a skillet over medium heat. Add the chicken and cook, turning occasionally, until cooked through, 6-8 minutes. Transfer to a plate.

4. Prepare the dressing:

   
   In a small bowl, combine the yogurt, the remaining 1 tablespoon lemon juice, 2 tablespoons olive oil, 1 teaspoon oregano, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Stir in any juices from the chicken and add 2-3 tablespoons water.
   
5. In a large bowl, combine the salad, a few spoonfuls of yogurt dressing, and pita chips; season with a little salt and pepper to taste. Divide the salad among plates. Top with the chicken, tomatoes, cucumber, and feta. Drizzle with the remaining dressing.