Greek Grilled Chicken Pitas

(Courtesy of Taste of Home)

Ingredients:
1/2 c. balsamic vinaigrette
1 lb. boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 c. plain Greek yogurt
1/2 c. finely chopped cucumber
1/4 c. finely chopped red onion
1 Tbsp. minced fresh parsley
1 Tbsp. lime juice
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
PITAS:
8 pita pockets
1/2 c. sliced cucumber
1/2 c. grape tomatoes, chopped
1/2 c. sliced red onion
1/2 c. crumbled feta cheese

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 chicke, 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 inches from the heat for 4-7 minutes on each side or until a meat thermometer reads 170 degrees.

Cut chicken into strips.  Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with the sauce. 

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