In a small bowl, combine the dill feta dressing with fresh lemon juice and dried oregano, whisking until well blended. This creates a flavorful, cohesive dressing that will evenly coat all the salad components. Set aside while you prepare the remaining ingredients.

Pour the dressing mixture from Step 1 into the bottom of a clean mason jar or similar container. This creates a protective layer that prevents the greens from wilting. Layer the shredded chicken, diced cucumbers, halved tomatoes, and finely diced red onion directly over the dressing, pressing down gently to create a compact layer. I like to keep the denser vegetables closer to the dressing where they'll stay moist and flavorful.

Pack the mixed greens firmly on top of the vegetable and chicken layer, pressing down to reduce air pockets—this keeps everything fresh and prevents browning. Scatter the crushed pita chips over the top and screw the lid on tightly. The jar can now be refrigerated for up to 24 hours.

When ready to eat, pour the entire contents of the jar into a large bowl. Toss everything together gently but thoroughly, allowing the dressing to coat all components evenly. The pita chips will soften slightly from the dressing—for maximum crunch, I recommend adding a fresh handful of pita chips right before eating.