Greek Chicken Pita {open face style} with Cucumber & Dill Yogurt Dressing

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Did you know nine times out of 10 salad dressings can be marinades? It’s true business. And I happen to know of a certain Greek dressing that makes an excellent marinade for Greek Chicken Pitas, open face style.

Now. I have important questions to ask you…

Do you love feta? What about olives?… How ’bouts cucumber and dill yogurt dressing? You do! Good because today’s post has all that plus grilled chicken that was flash-marinated in homemade Greek dressing on top of a fluffy {not-so-homemade} pita with toppings galore! I like toppings galore!

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  • 4

Ingredients

  • ingredients for the dill dressing:
  • 4 Pitas {warm}
  • 4 Chicken Breast Halves
  • 1 recipe for Homemade Greek Dressing (check my recipe box!)
  • 2 cups Romaine Lettuce, sliced
  • 1 Roma Tomato, diced {seeds removed and discarded}
  • Red Onion, sliced
  • Pitted Kalamata Olives, sliced
  • Feta Cheese
  • Cucumber & Dill Yogurt Dressing
  • 2 cups Plain Yogurt
  • 1 cup Cucumber, diced small
  • 1-2 tablespoons Fresh Dill, chopped
  • 1 clove Fresh Garlic, Pressed through a garlic press of minced
  • 1 tablespoon Fresh Lemon Juice
  • 3/4 tablespoon White Wine Vinegar (or white vinegar can be used)
  • 1/4 teaspoon Kosher Salt
  • My Grandma's Greek Dressing Recipe
  • INGREDIENTS:
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice
  • 1 Clove Garlic, pressed
  • 1 teaspoon Dried Oregano Leaves
  • 1/2 teaspoon Kosher Salt
  • 4-5 turns of Fresh Ground Black Pepper
  • DIRECTIONS:
  • Measure out all ingredients and add to a salad dressing container or jar.
  • Shake. Pour. Swoon.
  • Store salad dressing in the fridge. But pull out 10-15 minutes prior to using to warm up the solidified oil.

Preparation

Step 1

For the cucumber dressing: In a small bowl, combine all ingredients and stir. Yogurt dressing may be made up to 2 hours in advance. Cover and refrigerate until serving. The longer it has to time for the flavors to meld, the better.

Marinate the chicken halves in the Greek dressing for 15-20 minutes.

To make the pitas: Marinate the chicken halves in the Greek dressing for 15-20 minutes.

Preheat a grill pan over medium-high heat. Grill the marinated chicken halves for 4 minutes a side or until fully cooked. Let rest before slicing.

Top pita bread with sliced chicken, lettuce, tomato, red onion, sliced olives, yogurt dressing and feta cheese. Serve immediately!

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