•3/4 cup plain low-fat or fat-free yogurt
•2 tablespoons lemon juice
•1 tablespoon red wine vinegar
•2 teaspoons oregano, finely chopped
•2 small cloves garlic, minced
•ground black pepper
•1 bag (5 ounces) salad greens
•2 cooked rotisserie chicken breasts, skinned and cut into chunks
•1 pint grape tomatoes, halved
•3 cucumbers, peeled and sliced
•1 cup kalamata olives, sliced
•1/2 small red onion, thinly sliced
•1/2 cup feta cheese, crumbled
•4 whole wheat pitas (8″ each)
1.To make the dressing: In a small bowl, combine the yogurt, lemon juice, vinegar, oregano, and garlic. Season to taste with salt and pepper. Set aside.
2.To make the salad: In a large bowl, combine the salad greens, chicken, tomatoes, cucumbers, olives, onion, and feta. Add the dressing and toss gently to combine.
3.Wrap the pitas in a paper towel, warm them in a microwave for 15 to 20 seconds, and serve with the salad.