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Mediterranean Chicken Sandwiches

"I copied this delightful recipe when I was in Italy visiting my Aunt Elsa," says Marcia Fuller of Sheridan, Montana. "The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread."

6 ServingsPrep: 20 min. + chilling

Ingredients

1-1/4 pounds 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 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
1/4 teaspoon salt
6 whole wheat pita pocket halves, warmed
6 lettuce leaves

Directions

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.
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.
Cover and refrigerate for at least 1 hour. Line pita halves with

2 of 2

Mediterranean Chicken Sandwiches (continued)

Directions (continued)

lettuce; fill with chicken mixture, using a slotted spoon. Yield: 6
servings.

Nutrition Facts: One serving (1 filled pita half) equals 227 calories, 4 g fat (1 g saturated fat), 55 mg cholesterol, 335 mg sodium, 22 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.