Step 1

Combine the marinade ingredients and the chicken breasts in a large freezer baggie. Refrigerate overnight, or for at least 4 hours.

Step 2

Preheat your grill to 350°F. Remove the chicken from the marinade and grill for 15 minutes. Flip, and continue grilling until the internal temperature reaches 165°F.

Step 3

Remove from the grill and let rest.

Step 4

While the chicken is cooking, prep the rest of the filling ingredients and prepare the dressing by combining all the dressing ingredients together and shaking until emulsified.

Step 5

Heat your pita pockets so they are soft and pliable.

Step 6

Dice your chicken into bite-sized chunks and toss with the rest of the salad ingredients. Give the mixture a generous dose of the dressing and stuff into the pita pockets. Serve immediately.