Pull the meat from the chicken
and shred it roughly. Trim the base
from each lettuce, wash and dry the
leaves, then roughly shred them.
Cut the tomatoes into wedges.
Finely slice the spring onions (using
both white and green parts). Cut
the avocados in half lengthways,
remove the stones and
peel. Cut crosswise into slices,
and squeeze with lemon juice.
Crumble the feta cheese with your
fingers and toss it with the dried
oregano and mint. Pick the leaves
off the parsley and set aside.
Whisk the 3 tbsp of lemon juice
with the olive oil, sea salt and pepper.
In a large bowl, toss the chicken,
lettuce, tomatoes and spring onion,
then fold through three quarters of
the dressing with the avocados
(carefully, so the avocados don’t
break up). Season with salt and
pepper, then scatter over the feta,
olives and parsley, and drizzle with
the rest of the dressing. Squeeze
extra lemon juice on top, and serve
with pitta bread if you wish.