1) Use leftover chicken if you have any and just pull or shred it. If needed, poach chicken in simmering water for 15-18 minutes until it’s just cooked through. Then let cool briefly and shred or chop.
2) Take your time dicing celery, cucumber, onion, scallion, fresno peppers, and tomatoes. Stir together in a bowl with yogurt, lemon juice, olive oil, and season with salt and pepper. Fold in pulled chicken and fresh oregano and season to your liking.
3) To make a pita, microwave a pita for 25-30 seconds on high. Split the pita in half and stuff some arugula in each half. Then add slices of fresh peaches and spoon in some chicken salad. Serve immediately!
Store chicken salad for 4-5 days in the fridge.