Greek Chicken Salad in a Pita Pocket

3 boneless skinless chicken breasts, pounded to flatten slightly
1/2 bottle Italian dressing
Romaine lettuce, chopped
1/2 cucumber, peeled and diced
1/2 package grape tomatoes, halved
1/2 green pepper, chopped
1/4 c. chopped red onion
Greek olives
Feta cheese
Homemade hummus (recipe posted on this blog -- to see, click link)
Pita bread
Homemade dressing (see recipe below)

Marinade chicken in Italian dressing overnight. Grill chicken on preheated gas grill for about 5 minutes on a side. Allow to rest 5-10 minutes and cut on the bias into think strips.

To make pita pocket:  Cut pita bread in half. Stuff cooked chicken in the bottom of the pita pocket, put about 1-2 Tbsp. homemade hummus on top, add, cucumber, tomato, onion, green pepper, Greek olives and feta cheese. Top with a small handful of lettuce and drizzle with homemade dressing.

Homemade dressing: 
In a covered jar, mix 2 oz. red wine vinegar, 2 oz. extra virgin olive oil, 1/4 tsp. salt, 3 or 4 grinds of pepper, 2 small garlic cloves, crushed, 1 tsp. dried oregano (crushed in hands), 1/2-1 tsp. honey, small squeeze of fresh lemon juice. Make ahead. Shake well before serving.