• 4 6-oz. chicken breasts
  • 3 Tbsp fresh oregano
  • 1/4 cup olive oil, plus 2 Tbsp
  • Salt and fresh black pepper
  • 4 pita pockets
  • Juice of 1 lemon
  • 1 Tbsp red-wine vinegar
  • 1 tsp clover honey
  • 1/2 cup extra-virgin olive oil
  • 1/2 head romaine lettuce, chopped
  • 1 cucumber, peeled and diced
  • 2 jarred roasted red peppers, drained and thinly sliced
  • 1/4 cup Kalamata olives, chopped
  • 8 oz. Feta cheese, in small cubes


1. Put chicken in a baking dish. Combine oregano with 1/4 cup of olive oil in a blender; process until smooth. Coat chicken with marinade, cover and chill for at least 30 minutes. Remove breasts from marinade; season with salt and pepper.

2. Preheat oven to 300°F. Wrap pitas in foil and warm in the oven.

3. Heat 2 Tbsp of oil in a large nonstick pan over high heat. Cook chicken until golden brown, 4 minutes per side. Remove; let rest 5 minutes. Cut into 1/2-inch cubes.

4. Whisk lemon juice, red-wine vinegar, honey, salt, and pepper in a bowl. Slowly whisk in extra-virgin olive oil. Add remaining ingredients; toss.

5. Remove pitas from oven; halve. Fill with salad.