Pat chicken* dry with paper towels and season all over with half the garlic powder, half the oregano, salt, and pepper (for 4 servings, use all the garlic powder and all the oregano).

Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

While chicken cooks, wash and dry produce.

Pick and finely chop fronds from dill. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve tomatoes.

In a large bowl, whisk together vinaigrette, yogurt, a drizzle of olive oil, and as much dill as you like.

Add cucumber, tomatoes, mixed greens, and feta; toss to combine. Taste and season with salt and pepper.

Slice chicken crosswise.

Divide salad between plates. Top with chicken and sprinkle with almonds; serve.