6 oz. plain Greek yogurt (I used a 5.3 oz nonfat cup.)
2 TBSP freshly squeezed lemon juice (about 1/2 a lemon)
3 cloves garlic, minced
2 TBSP fresh or 2 tsp dry dill
2 TBSP parsley, chopped (could also substitute dried)
1 medium cucumber, diced (peel and seeds removed)
4 c. shredded rotisserie chicken (or leftover cooked chicken)
10 grape tomatoes, quartered
1/2 medium red onion, diced
3 oz. feta cheese, crumbled
Combine first 5 ingredients in a large bowl and mix well to combine flavors. Then add everything else (except the pitas). Refrigerate at least 30 minutes for flavors to blend.
Serve chicken salad in pitas. (I added fresh spinach to my pita to boost the nutritional value.)
The original recipe, which included olives, can be found HERE.