Lightly sprinkle chicken breasts with salt and pepper. Cook chicken on a hot grill or skillet for about 10 minutes per side, or until internal temperature reaches 165 degrees F. Remove from heat and set aside to cool.
While chicken cools, in a medium bowl, stir together yogurt, tomatoes, cucumber, olives, and Italian seasoning. Add a pinch of salt and pepper to taste.
With two forks, shred the cooked chicken. Use a large chef’s knife to roughly chop the chicken into bite-sized pieces. Stir the chicken into the yogurt mixture.
Give your chicken salad a taste, and add salt and pepper if needed. Spoon salad down the center of sturdy lettuce leaves, or spread on a tortilla and roll into a wrap. An easy lunch is served!