Grilled Lemon Garlic Chicken Greek Salad

Serves 4

 Ingredients:
2 large skinless boneless chicken breasts, halved to make four fillets 4 Flatbreads Marinade / Dressing: ¼ cup olive oil ¼ cup lemon juice 1 tablespoon red wine vinegar 2 teaspoons minced garlic 2 tablespoons dried oregano 1 teaspoon salt 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 of garlic, minced 1 tablespoon lemon juice Pinch of salt

 For The Salad:
 3 lebanese cucumbers, halved lengthways and sliced thick 8 oz tomatoes 1 green pepper, deseeded and sliced ½ red onion, sliced thinly 7 oz marinaded Feta cheese, cubed ½ cup pitted Kalamata olives .

 Instructions:
Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out ⅓ cup to use as the dressing; reserve in the refrigerator for later. Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator. While chicken is marinading, prepare tzatziki: combine tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. Toss salad ingredients together and divide between four plates. Warm flatbreads on a pan over low heat until soft. Heat a large grill pan over medium-high heat. Remove the chicken from the marinade and sear until the chicken is cooked through. Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and arrange on salad. Slice each flatbread into four pieces and arrange on salad plates. Drizzle with the reserved dressing and serve with the tzatziki.