Ingredients
1 pound boneless skinless chicken breast halves1/2 cup balsamic vinaigretteCUCUMBER SAUCE:1 cup plain Greek yogurt1/2 cup finely chopped cucumber1/4 cup finely chopped red onion1 tablespoon minced fresh parsley1 tablespoon lime juice1 garlic clove, minced1/4 teaspoon salt1/8 teaspoon pepperPITAS:8 pita pocket halves1/2 cup sliced cucumber1/2 cup grape tomatoes, chopped1/2 cup sliced red onion1/2 cup crumbled feta cheese
Preparation
Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving.
Drain chicken, discarding marinade. On a lightly oiled grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side.
Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
