2 tbsp (30 mL) olive oil
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) dried oregano
3 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
3 boneless, skinless chicken breasts
6 leafy lettuce leaves
6 slices Ben’s® White Bread, toasted
1 cup (250 mL) chopped cucumber
1 tomato, chopped
1/2 cup (125 mL) chopped red onion
1/2 cup (125 mL) tzatziki sauce
1/4 cup (60 mL) crumbled feta cheese
Whisk together oil, vinegar, lemon juice, oregano, garlic, salt and pepper; toss with chicken. Marinate at room temperature for 20 minutes. Preheat grill to medium-high; grease grate well.
Place chicken on grill; immediately reduce temperature to medium heat. Cook, turning occasionally, for 15 minutes or until no longer pink inside. Let cool for 5 minutes before slicing thinly.
Place lettuce leaf on each piece of bread; top with chicken, cucumber, tomato and onion. Drizzle with tzatziki sauce and sprinkle with feta cheese.