1/2 cup kalamata olives, pitted and rough chopped (optional)
Marinate chicken in Greek dressing for at least 1 hour. Saute chicken until cooked through, and golden brown. Set aside to cool. In a large bowl, combine red onion, scallions, cucumber, and feta cheese. Cut chicken into 1 inch pieces and add to vegetables.
In a small bowl, combine yogurt, garlic, oregano, dill, lemon juice, and salt and pepper. Mix thoroughly. Add dressing to vegetables and chicken, and toss well. Refrigerate for at least 1 to 2 hours.
Serve in pita pockets or over a bed of mixed greens. Garnish with parsley and olives