Greek Chicken Pitas with Cucumber & Dill Yogurt Dressing
YIELD: serves 4
INGREDIENTS:
4 Pitas {warm}
4 Chicken Breast Halves
1 recipe for Homemade Greek Dressing (check my recipe box!)
2 cups Romaine Lettuce, sliced
1 Roma Tomato, diced {seeds removed and discarded}
Red Onion, sliced
Pitted Kalamata Olives, sliced
Feta Cheese
Cucumber & Dill Yogurt Dressing
ingredients for the dill dressing:
2 cups Plain Yogurt
1 cup Cucumber, diced small
1-2 tablespoons Fresh Dill, chopped
1 clove Fresh Garlic, Pressed through a garlic press of minced
1 tablespoon Fresh Lemon Juice
3/4 tablespoon White Wine Vinegar (or white vinegar can be used)
1/4 teaspoon Kosher Salt
DIRECTIONS:
For the cucumber dressing: In a small bowl, combine all ingredients and stir. Yogurt dressing may be made up to 2 hours in advance. Cover and refrigerate until serving. The longer it has to time for the flavors to meld, the better.
Marinate the chicken halves in the Greek dressing for 15-20 minutes.
To make the pitas: Marinate the chicken halves in the Greek dressing for 15-20 minutes.
Preheat a grill pan over medium-high heat. Grill the marinated chicken halves for 4 minutes a side or until fully cooked. Let rest before slicing.
Top pita bread with sliced chicken, lettuce, tomato, red onion, sliced olives, yogurt dressing and feta cheese. Serve immediately!
via Simply Scratch » Greek Chicken Pita {open face style} with Cucumber & Dill Yogurt Dressing.
