Cut chicken into 2 inch strips and toss into a bowl. Combine salt, pepper, and Italian seasoning. Add to chicken and toss to coat evenly. Spray a skillet with cooking spray and heat over medium. Cook chicken in skillet for 5-6 minutes or until no longer pink, stirring often to prevent sticking. Set aside to cool.
In a small bowl whisk together yogurt, juice, and mustard; set aside.
Once chicken has cooled to room temperature, add to the yogurt mixture and toss to coat evenly. Chop bell pepper; add lettuce, bell pepper, and chicken mixture to a large bowl. Toss, and divide evenly among 4 serving dishes.
Top each serving of salad with orange wedges, almonds, feta and hemp seeds. Serve with crackers.