GREEK GRILLED CHICKEN PITAS

Greek Grilled Chicken Pitas image

Provided by Vickie Parks

Time 4h35m

Number Of Ingredients 19

MARINADE
1/2 c balsamic vinaigrette
1 lb skinless chicken breasts
CUCUMBER SAUCE
1 c plain greek yogurt
1/2 c finely chopped cucumber
1/4 c finely chopped red onion
1 Tbsp fresh mint or fresh parsley
1 Tbsp lime juice
2 clove garlic, minced
1/4 tsp salt
1 pinch black pepper
PITA POCKETS
8 pita pocket halves
1/2 c chopped cucumber
1/2 c kalamata olives, quartered
1/2 c grape tomatoes, chopped
1/2 c chopped red onion
1/2 c crumbled feta cheese

Steps:

1. Pour vinaigrette into a large re-sealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
2. In a small bowl, combine the sauce ingredients; chill until ready to serve.
3. Preheat grill or oven broiler.
4. Drain and discard marinade. Grill or broil chicken breasts until done, turning halfway through cooking to ensure even cooking on both sides, about 5 to 8 minutes each side or until a thermometer reads 170°. Cut chicken into thin strips.
5. Fill each pita half with chicken, cucumber, olives, tomatoes, onion and cheese. Spoon cucumber sauce on top of each pita half. Serve immediately