Tzatziki Dressing:

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

Greek Chicken Marinade:

• 1 ½ pounds chicken breast I like to use thin cut chicken
• 2 tablespoons olive oil
• ⅓ cup lemon juice from about 2 large lemons, fresh
• ⅓ cup buttermilk
• 4 cloves garlic finely minced or pressed (or 1 teaspoon garlic powder)
• 2 teaspoons oregano dried
• 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 bread or flatbread, see note for recipes

Salad:

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