Chicken & Cucumber Pitas with Yogurt Dill Sauce | Gold'n Plump
Serve these Greek-inspired pita sandwiches with tabbouleh or a cold rice salad and bunches of juicy red grapes. The sauce can be made a day ahead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.
Ingredients
- 1 cup (4 ounces) crumbled feta cheese
- 1/2 cup low-fat yogurt
- 1/4 cup coarsely chopped dill weed or 2 teaspoons dried dill weed
- 2 tablespoons red wine vinegar
- 1 small (8 ounce) cucumber, thinly sliced
- 2 cups coarsely chopped Gold'n Plump® Deli Rotisserie Chicken
- 4 slices thin red onion, separated
- 4 (6-inch) pita fold breads
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