Mediterranean Chicken Sandwiches

• 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 2 medium tomatoes, seeded and chopped
• 1/2 cup sliced quartered seeded cucumber
• 1/2 cup sliced sweet onion
• 2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
• 1/4 teaspoon salt
• 6 whole wheat pita pocket halves, warmed
• 6 lettuce leaves

1. In a
2. coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly.
3. In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently.
4. Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.

chicken breasts, tomatoes, cucumber, sweet onion, cider vinegar, olive oil, fresh oregano, fresh mint, salt, whole wheat pita pocket

Taken from www.tasteofhome.com/recipes/mediterranean-chicken-sandwiches/ (may not work)