This fresh take on souvlaki makes a quick and easy Monday night meal.
Mix the vinegar, lemon juice, oregano, and thyme in a bowl. Season. Slowly whisk in the oil. Place chicken in a bowl with most of the dressing, reserving 2 tablespoons for the salad.
Heat a chargrill pan or non-stick frypan over medium-high heat. Cook the chicken for 3-4 minutes each side until golden and cooked through. Place on a plate and rest, loosely covered with foil.
Meanwhile, toss the tomato, onion, olives, feta, parsley and remaining dressing in a bowl. Slice the chicken thickly and add to salad, then toss gently to combine. Spread pita bread with tzatziki, then serve with souvlaki and extra tzatziki.