Mix marinade ingredients together in a large resealable bag. Add chicken breast, seal the bag, and toss to coat. Place in the fridge for 30 minutes - 2 hours.
Preheat your oven to 400 F. Place marinated chicken on a lightly greased baking sheet. Bake in preheated oven for 22-26 minutes, until the internal temp reaches 165F. Allow the chicken to rest for 10 minutes before slicing.
Meanwhile, add all dressing ingredients, except olive oil, to a small bowl and whisk to combine. Continue whisking as you slowly add the olive oil.
In a large bowl, combine the salad ingredients together. Place sliced chicken on top, and drizzle with dressing toss to combine. Serve with pita, tzatziki, and enjoy!
Notes
The Dressing + Marinade - EVOO, garlic, lemon, and fresh herbs. Be sure to marinate the chicken for a minimum of 30 minutes, but I highly reccomend pushing this to 2 hours for maximum flavor.
The Chicken - This marinade is meant for chicken breast, but will also work with thighs. You can save time and use cooked/leftover chicken. I love turning this into a rotisserie chicken salad, skip canned chicken, canned chicken salad is best with a mayonnaise dressing.
The Veggies - All the Greek classics: tomatoes, cucumbers, red onions, and olives. If you prefer other veggies, add them in!