Greek Chicken Pitas

I found this recipe and we all loved it!

Ingredients

• 1/2 cup balsamic vinaigrette
• 1 pound boneless skinless chicken breast halves
• CUCUMBER SAUCE:
• 1 cup plain Greek yogurt
• 1/2 cup finely chopped cucumber
• 1/4 cup finely chopped red onion
• 1 tablespoon minced fresh parsley
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• PITAS:
• 8 pita pocket halves
• 1/2 cup sliced cucumber
• 1/2 cup grape tomatoes, chopped
• 1/2 cup sliced red onion
• 1/2 cup 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 chicken, 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 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170°.
• Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce. Yield: 4 servings.
  
  Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 2 cups fat-free yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed