Greek Chicken Pita
4 large chicken breasts (about 7 oz. each)
8 oz. Italian-style vinegar-and-oil dressing (4 oz. for marinade and 4 to drizzle on the sandwiches)
1/2 red onion, cut into thin rings
12 1/4-inch-thick slices cucumber (unpeeled)
8 large slices of tomato
4 Greek-style pita breads (without pocket) or use regular pita bread but do not open
8 oz. cucumber yogurt dressing (see recipe)
Marinate chicken breasts in Italian dressing in refrigerator 24 hours. (The 4 ounces of dressing used to marinate the chicken should be discarded after use.)
Place chicken on grill or broil on both sides until meat in thickest part of breast reaches internal temperature of 165°F, about 3 minutes per side, or until cooked through. While chicken is cooking, microwave pita breads individually, 10 seconds each.
When chicken is done, remove from grill and cut into 1/2-inch strips. Place tomato slices, cucumber slices and red onion slices on one side of the pita bread on a serving plate. Top with the chicken strips. Pour about 4 ounces of the remaining Italian dressing over each sandwich.
Fold pita bread over as much as possible and secure with a pick (It will not fold over all the way. This sandwich needs to be eaten with a fork). Place a ramekin of cucumber/yogurt dressing on the same plate. Makes 4 servings.
Cucumber yogurt dressing:
1/4 lb. (1 small) cucumber
8 oz. sour cream
8 oz. plain yogurt
1 T. minced onion
1 1/2 t. freshly chopped parsley
1/4 t. garlic powder
1 1/2 t. seasoning salt
Peel, seed and then shred cucumber in food processor. Place shredded cucumber in colander and let stand 20 minutes to allow liquid to drain off. While cucumber is standing, combine remaining ingredients and mix well.
Press cucumber to extract all remaining liquid and combine with creamy mixture. Refrigerate at least 2 hours before using.
Makes about 2 1/2 cups or enough for 10 sandwiches, 1/4 cup per sandwich.
Note: Any extra dressing can be used as a vegetable dip or as a dip for french fries. Stays refrigerated about 4 to 5 days.
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