Make the tortilla strips: Preheat the oven to 375°F (190°C). Brush tortillas lightly with olive oil, then slice into 1/2-inch strips. Spread on a baking sheet, sprinkle with a pinch of salt, and bake 8–10 minutes, tossing once, until crisp and golden at the edges. Cool completely.

Prep the veggies: Chop lettuce into bite-size pieces. Dice cucumber and red bell pepper. Halve the cherry tomatoes. Thinly slice a little red onion if using (you can soak slices in cold water for 5 minutes to mellow the bite).

Prepare the protein: If using chicken, dice rotisserie chicken or quickly sear seasoned chicken breast in a skillet and slice. For a no-cook option, use drained chickpeas. Lightly season with salt, pepper, and a squeeze of lemon.

Mix the dressing: In a bowl, whisk Greek yogurt, olive oil, lemon zest, and 1–2 tablespoons lemon juice to taste. Add oregano, honey, a small pinch of salt, and pepper. Stir in garlic or use garlic powder if you want gentler flavor. The dressing should be creamy but pourable. Thin with a splash of water if needed.

Assemble the base: In a large serving bowl, add lettuce or spinach. Top with cucumber, tomatoes, red pepper, olives, and onion. Add protein and sprinkle crumbled feta over the top.

Dress and toss lightly: Drizzle about half the dressing over the bowl and gently toss until the veggies shine. Add more dressing if you like, but keep some for serving.

Add tortilla strips just before serving: Scatter the crispy strips over each serving so they stay crunchy. If using grains like quinoa, layer them under the greens or mix them in before the strips.

Taste and adjust: Add a squeeze more lemon, a pinch of salt, or a crack of pepper if needed. Serve with extra dressing on the side.