1/2 cup plain Greek yogurt
2 cup cherry tomatoes, quartered
1 cup cucumber, cut into chunks
2 teaspoons coarse sea salt
12 ounces chicken meat pulled from a roasted chicken
1 tablespoon fresh lemon juice
1 garlic clove, minced
4 pitas, halved
1 pound baby spinach leaves
1 tablespoon fresh oregano, finely chopped
Combine tomatoes and cucumber in a medium bowl, and sprinkle with 1/2 teaspoon salt. Toss to coat, and let stand for 30 minutes. Drain.
Add yogurt, chicken, lemon juice, garlic, and remaining 1/2 teaspoon salt. Season with pepper and stir.
Grill or toast pitas, fill with spinach, and divide chicken salad evenly among all halves. Top with oregano.