• 2 skinless boneless chicken breasts large, halved to make four fillets
• 4 flatbreads store bought or use this recipe for homemade

Marinade / Dressing:

• ¼ cup olive oil
• ¼ cup lemon juice juice of 1 lemon
• 1 tablespoon red wine vinegar
• 2 teaspoons garlic minced, or 2 large garlic cloves, minced
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1 pinch cracked pepper

For The Tazatziki (or use store bought):

• 1 cup plain greek yogurt
• 1 tablespoon olive oil
• 1 Lebanese cucumber peeled, deseeded and grated
• 1 clove garlic minced
• 1 tablespoon lemon juice
• 1 pinch salt

For The Salad:

• 3 Lebanese cucumbers halved lengthways and sliced thick
• 8 oz cherry tomatoes or grape tomatoes
• 1 green pepper deseeded and sliced
• ½ red onion sliced thinly
• 7 oz marinaded feta cheese cubed
• ½ cup pitted kalamata olives