Mediterranean Chicken Sandwiches

By ezunich

Ingredients

• 1 1/4 lb boneless, skinless chicken breasts, cut into 1 inch strips
• 2 medium tomatoes, seeded and chopped
• 1/2 cup sliced, quartered seeded cucumber
• 1/2 cup sliced sweet onion
• 2 tbs cider vinegar
• 1 tbs olive oil
• 1 tbs minced fresh oregano or 1 tsp dried oregano
• 1-2 tsp minced fresh mint or 1/2 tsp dried mint
• 1/4 tsp salt
• 6 whole wheat pita pocket halves, warmed
• 6 lettuce leaves

Details

Servings 6

Preparation

Step 1

1. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink.
Remove from the skillet; cool slightly.

2. In a large bowl, combine the chicken, tomatoes, cucumber and onion. IN a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently.

3. Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon