Fattoush Salad with Grilled Chicken

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Lemon-Oregano Vinaigrette:

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice (from about half a lemon)

2 tablespoons white or golden balsamic vinegar

1 tablespoon chopped fresh oregano

Kosher salt and freshly ground black pepper 

Salad:

4 cups baby arugula

1 1/2 cups cherry or grape tomatoes, sliced in half

1/2 cup loosely packed chopped fresh Italian parsley

1 cucumber, peeled and chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1 teaspoon extra-virgin olive oil

One 8- or 9-inch gluten-free pizza crust, defrosted if frozen

2 grilled chicken breasts, sliced

1 cup crumbled feta