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Preheat your grill or, if using the stovetop, bring your pan to medium high heat.
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Prepare the salad:
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1. In a large serving bowl, layer the lettuce, cucumbers, tomatoes, onions, olives and feta cheese.
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Prepare the vinaigrette:
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1. Whisk together everything except the oil.
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2. Emulsify by whisking in the olive oil (it will come together and thicken a bit).
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Note: You may have some of this vinaigrette left over, so add to the salad a bit at a time and toss to prevent the salad from becoming too drenched.
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Get the grilled chicken prepared and cooking:
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1. Mix together salt, pepper and oregano and optional cayenne pepper (I like to mix this with a mortar and pestle to break down the oregano, but it's not necessary).
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2. Drizzle the chicken breasts with olive oil and lightly coat.
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3. Rub the chicken breasts with the seasoning mixture.
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4. Cook the chicken on the grill or stovetop for 15 to20 minutes (maybe more, maybe less) depending on the size. Turn every 5-7 minutes or so to cook evenly. You can tell if the chicken is ready by making a small slice in the thickest section (do not cut all the way through). If the juices run clear, it's ready. Begin checking at 15 minutes. Use a meat thermometer if you have one and bring it to 165F.
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5. Once cooked, slice the chicken breasts horizontally across or dice into bite-sized cubes.
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And finally, plate the salad:
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1. In a large bowl, drizzle the vinaigrette over the salad and toss together to coat .
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2. On individual plates, serve the salad and top with sliced chicken breast and more feta cheese if desired.
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The side of pita bread just brings it all together and really makes it a meal.
