Ingredients

• 2 whole-wheat pitas
• 8 cups shredded romaine lettuce
• 1 1/2 cups cherry tomatoes
• 1 can (10 ounces) chickpeas, drained and rinsed
• 1/2 cup thinly sliced red onion
• 1/2 cup sliced radish
• 1 green bell pepper, cored, seeded and cut into strips
• 1/2 cucumber, peeled and sliced
• 2 cups bite-size, skinless pieces roasted chicken
• 1/3 cup crumbled feta
• 1/4 cup chopped pitted kalamata olives
• 1/4 cup chopped fresh dill
• 2 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil

Instructions

1. Heat oven to 200°F. Wrap pitas in foil and place in oven. Toss next 11 ingredients in a bowl. Whisk juice and oil in another bowl, drizzle over salad, then toss and divide among 4 plates. Remove pitas from oven, cut into quarters and serve 2 with each salad.