What's Cookin': Chicken Souvlaki Salad

This a recipe loosely based on one from Cooking Light. Very loosely based. Maybe "inspired by" would be more appropriate. It's a good one to make when Jeff is working late because it's good cold, so I don't have to reheat anything when he gets home, and the leftovers are good too.

The original recipe is here.

Ingredients

• 2 teaspoons bottled minced garlic
• 1 teaspoon fresh lemon juice
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound skinless, boneless chicken breast, cubed
• 1/2 cup vertically sliced red onion
• 1-2 cubed peeled cucumbers
• 1/2 cup (2 ounces) crumbled feta cheese
• 2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
• 1/2 cup plain fat-free yogurt
  
• 1 teaspoon white wine vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon dill
• 1 package whole wheat pita
  

Preparation

• Combine first 7 ingredients (garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Allow to marinate for a few hours.
  
• Remove chicken from the bag, saute in a pan on medium-high heat until opaque.
• Add onion to the pan and cook until chicken is done.
  
• Combine chicken and onions, cubed cucumber, feta and tomatoes in a large bowl.
  
• Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.
• Cut pitas in half and fill with salad.