CHICKEN SALAD IN POCKET
This chicken pocket sandwich makes a Delicious summer salad pocket lunch or dinner.

1½ pounds chicken breast, halved
2 tablespoons olive oil
juice of 1 lemon
1 tablespoon fresh oregano, chopped
2 cloves garlic, minced
salt and pepper
1 cup roasted peppers, cut into pieces
1/2 cup Feta cheese, crumbled
1/4 cup Kalamata olives, pitted and chopped
1/4 cup sliced onion
1 large tomato, diced
1 medium cucumber, diced
4 romaine lettuce, thinly sliced
1 tablespoon fresh flat parsley, chopped

Dressing:
3 tablespoons olive oil
2 tablespoons wine vinegar
1/2 teaspoon dry oregano
salt and pepper
2 large pita bread, halved

Directions:

Wash the chicken; pat dry. In a medium bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper; mix very well. Put chicken into the marinade, turning to coat. Cover and refrigerate for 1 hour. Prepare grill. Grill chicken for 10 minutes on each side or until no longer pink in the center. Remove from the grill; place onto a platter and let cool for 10 minutes. Cut the chicken into large cubes and place into a bowl. Add peppers, Feta cheese, olives, tomatoes, cucumbers, onion, and parsley. For the Dressing: Combine oil, vinegar, oregano, salt and pepper and mix well. Pour dressing over the salad and toss well. Place chopped lettuce into each pita. Spoon the chicken salad into pita. Serve with a strip of deli pickle.

Serves 4