Chicken Souvlaki

1/2 cup crumbled feta cheese
1/2 cup plain Greek-style yogurt
1 tbsp. chopped fresh dill
1 tbsp. olive oil
1¼ tsp. bottled minced garlic
1/2 tsp. oregano
2 cups sliced roasted skinless, boneless chicken breast
4 pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup chopped peeled cucumber
1/2 cup chopped plum tomato
1/4 cup thinly sliced red onion

Combine feta cheese, yogurt, dill, 1 tsp. oil, and 1/4 tsp. garlic in a small
bowl, stirring well.

Heat remaining olive oil in a large skillet over medium-high heat. Add
remaining garlic and oregano to pan, and sauté for 20 seconds. Add
chicken, and cook for 2 minutes or until thoroughly heated. Place chicken
mixture in each pita half, and top with yogurt mixture, shredded lettuce,
cucumber, and tomato. Divide onion evenly among pitas.

4 servings ORANGE SALAD Combine 8 cups torn romaine, 3 cups orange sections, 1 cup finely sliced red onion in a large serving bowl, set aside. Combo 3 tbsp. white wine vinegar, 2 tbsp. orange juice, 1½ tbsp. olive oil, ½ tsp. salt and ½ tsp. white pepper, stirring with a whisk. Drizzle vinaigrette over the salad; toss to coat. Sprinkle with 6 tbsp. shaved Parmesan cheese.