INGREDIENTS:

Vinaigrette:

• 1 teaspoon Dijon mustard
• 3 tablespoon red wine vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Salad:

• 2 cups diced roast chicken, skin removed
• 3 large pitas, cut into 3-inch wedges
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chopped fresh thyme
• 2 romaine hearts, cored, cut in 1 ½-inch pieces
• 1 ½ cups crumbled feta cheese (about 6 ounces)
• 1 ½ cups ripe grape tomatoes, halved
• 1 cup pitted kalamata olives, drained well
• ½ seedless English cucumber, cut in ½-inch dice
• 3 scallions, trimmed and thinly sliced

DIRECTIONS:

1. Make the vinaigrette: In a blender purée mustard and vinegar, then add oil in a slow, steady stream. Stir in thyme, oregano, salt and pepper. Season with more salt and pepper to taste.

2. Preheat oven to 425°F. In a medium bowl, toss chicken with 2 tablespoons of the vinaigrette and set aside.

3. In a large bowl, toss pita wedges with oil and thyme and a light sprinkling of salt. Transfer pita to a rimmed baking sheet lined with aluminum foil and bake, flipping every 15 minutes, until browned and crisp, about 15 minutes.

4. Meanwhile, arrange romaine, chicken, feta, tomatoes, olives, cucumber, and scallions on a large platter and drizzle with half of the remaining vinaigrette. Place warm pita in a basket and serve with salad and remaining vinaigrette.

SERVES 4