Ingredients

• 4 boneless skinless chicken breasts, halved
• 1/3 cup Italian salad dressing
• 1/3 cup soy sauce
• 2 medium tomatoes, chopped
• 1 cup lettuce, shredded
• 2 tablespoons lemon juice
• 1 tablespoon vinegar
• 1/4 cup vegetable oil
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 8 ounces sour cream
• 2 tablespoons lemon juice
• 1 tablespoon dried dill
• 1/2 teaspoon oregano
• 1/2 teaspoon sugar
• 1 tablespoon parsley, chopped
• 4 greek pita pockets, halved

Instructions

1. Marinade chicken in salad dressing and soy sauce for several hours.

2. Grill or bake chicken until fully cooked and juices run clear (cooking time will vary depending on method and thickness of chicken).

3. Keep chicken warm.

4. Combine tomatoes, lettuce, lemon juice, vinegar, oil, garlic, and oregano in a bowl.

5. Mix sour cream and next 6 ingredients in another bowl.

6. Cut chicken into strips and place in pita pockets. Each pita pocket contains 1/2 of a chicken breast.

7. Add tomato mixture and top with sour cream sauce.