Greek Grilled Chicken Pitas

• 1/2 cup balsamic vinaigrette
• 1 pound boneless skinless chicken breast halves
• 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
• 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

1. 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.
2. Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170u0b0, 4-7 minutes on each side.
3. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

balsamic vinaigrette, chicken, yogurt, cucumber, red onion, parsley, lime juice, garlic, salt, pepper, pocket, cucumber, grape tomatoes, red onion, feta cheese

Taken from www.tasteofhome.com/recipes/greek-grilled-chicken-pitas/ (may not work)