For the dressing:
1/2 cup plain nonfat yogurt
1/4 cup buttermilk
1 Tbsp lemon juice
1 tsp capers, chopped
1/4 tsp agave nectar
1/2 tsp rice vinegar
1/2 tsp Dijon mustard
1 Tbsp chopped fresh flat-leaf parsley
1/4 tsp fresh black pepper, or to taste
For the salad:
2 cups diced cooked chicken breast
1 avocado, peeled and diced
1/2 large green pepper, diced
2-3 plum tomatoes, diced
Handful of black olives, cut in half
Fresh dill weed (2 Tbsp chopped, plus extra for garnish)
1/2 cup crumbled feta cheese
Romaine lettuce leaves
In a small bowl, whisk together all of the dressing ingredients, and set aside.
Add the chicken, avocado, green pepper, cucumber, tomatoes and olives to a mixing bowl. Toss in a few tablespoons of chopped dill, and as much of the dressing as you like. Stir everything well, then fold in the feta cheese. Pile salad into the lettuce leaves.
Serve at room temperature, garnished with additional dill fronds.