Combine the cooked chicken, olives, cucumbers, grape tomatoes and roasted bell peppers in a large mixing bowl.
In a small bowl, mix the greek yogurt, crushed garlic, oregano, black pepper, lemon zest and lemon juice.
Pour the dressing over the chicken salad.
Toss until all of the ingredients are combined.
Spoon the chicken salad onto a piece of pita bread or in a lettuce wrap, for a low carb option.
Top with the feta cheese.
Serve with a lemon wedge on the side for squeezing over the chicken salad sandwich.
Low carb option: omit the pita bread and serve the chicken salad on lettuce leaves to make this recipe low carb. One cup of the chicken salad contains 5 grams of carbs.
Cooking the chicken: if grilling or roasting the chicken at home, I recommend tossing one pound of boneless, skinless chicken breasts with 1/2 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon each salt and pepper. Once the chicken is seasoned you can grill it over medium-high heat for 6-8 minutes per side, or roast it in a 400°F oven for 15-20 minutes.
Make ahead: if making the salad ahead of time, I recommend waiting to add the feta cheese until right before serving the salad. The salad can be stored in the refrigerator for up to 4 days.