Chopped Greek Chicken Salad with Pita Croutons and Tzatziki Dressing

Tzatziki Dressing:

• ½ seedless/English cucumber peeled and finely diced
• ½ teaspoon coarse kosher salt
• ½ cup plain greek yogurt
• ½ cup mayonnaise light or regular
• 1 clove garlic finely minced (or 1/4 teaspoon garlic powder)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• ½ teaspoon dried parsley
• Pinch of black pepper

Greek Chicken Marinade:

• 1 ½ pounds chicken breasts I like to use thin cut chicken
• 2 tablespoons olive oil
• ⅓ cup fresh lemon juice from about 2 large lemons
• ⅓ cup buttermilk
• 4 cloves garlic finely minced or pressed (or 1 teaspoon garlic powder)
• 2 teaspoons dried oregano
• 1 teaspoon coarse kosher salt
• ½ teaspoon black pepper I use coarsely ground; use less if finely ground

Pita Croutons:

• 4 to 5 to 5 pita breads or flatbread (see note for recipes)

Salad:

• 3 small to medium heads romaine chopped (about 8 cups)
• ½ to 1 to 1 seedless/English cucumber peeled and diced
• 1 medium bell pepper red, yellow or orange, cored, seeded and diced
• 1 cup chopped or sliced kalamata or black olives
• 1 cup chopped cherry or roma tomatoes
• ¼ to ½ to ½ red onion sliced into thin slivers
• ½ cup or more, to taste crumbled feta cheese