Ingredients
6 Chicken Breast Tenderloins
5 tablespoons Greek Salad Dressing
3 cups shredded Lettuce
1/2 cup Grape Tomatoes, cut in half
1/4 cup Crumbled Feta Cheese
1/2 Cucumber, peeled and sliced
2 tablespoons sliced Black Olives
4 tablespoons Greek Salad dressing
4 Pita Rounds, cut in half
Preparation:
1. Add chicken tenders and Greek salad dressing to zip-lock style bag. Seal and toss chicken in dressing. Marinate 30 minutes.

2. Heat outdoor grill to medium heat.

3. Remove chicken from plastic bag and discard marinade.

4. Cook 8 minutes.

5. Place lettuce, tomatoes, Feta cheese, cucumbers and black olives to small bowl and toss with 4 tablespoons dressing.

6. Dice the chicken and add to lettuce mixture.

7. Make a pocket in the pita halves and fill with chicken mixture.