• 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
  • 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.