Whisk olive oil, black pepper and salt in a medium bowl. Place in the chicken tenderloins and stir to coat them with the olive oil mixture.

Heat a non-stick skillet over medium heat. Place the chicken tenderloins into the skillet and cook for about 5 minutes per side, until cooked through. Transfer them on a cutting board and chop them in small bites. Put aside.

Prepare the yogurt dressing by blending all the ingredients in a food processor. Put it aside.

In a large salad bowl, combine salad greens, cucumbers, roasted red pepper, artichoke hearts and tomatoes. Add in chopped  salad ingredients. Top with cooked and chopped chicken, green onions, chopped black olives and parsley leaves.

Place pita wedges on the side.

Drizzle yogurt dressing over the salad and serve.