Chicken Pitas

Step 1

Combine seasoning in a small bowl. Add olive oil and lemon juice and mix to combine.

Step 2

Either pound or slice chicken breasts to 1/2-inch thickness. Place chicken in a gallon size zippered plastic storage bag and pour the marinade over the top. Seal the bag and push the chicken around until it is well coated with marinade. Refrigerate for at least 2 hours or up to 8.

Step 3

Grill for 6 to 7 minutes per side or until the internal temperature reads 165 degrees F. Transfer the grilled chicken to a cutting board and slice it into small pieces.

Step 4

Combine the romaine, tomatoes, cucumber, bell pepper, kalamata olives, onion and parsley in a medium bowl and toss with olive oil, lemon juice, and salt. Can be made up to an hour ahead. Just cover and refrigerate until you are ready to serve.

Step 5

Combine all ingredients in a small bowl using 2 tablespoons milk. Stir and add more milk only if needed to reach a nice, thick sauce-like consistency. Can be made several hours in advance. Cover and refrigerate until ready to use.

Step 6

Layer the pitas with grilled chicken, the salad mixture and a drizzle of the sauce. Sprinkle with additional feta, if desired.