GREEK CHICKEN PITA

GREEK CHICKEN PITA image

Yield 4

Number Of Ingredients 18

Ingredients
1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber or Lettuce
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

Steps:

Directions Pour vinaigrette into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving. Drain and discard marinade. If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170°. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce. Yield: 4 servings. Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 2 cups fat-free yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed