- 3/4 cup chopped seeded peeled cucumbers
- 1/2 cup KNUDSEN Sour Cream
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1/4 cup vinaigrette dressing, divided
- 1 medium onion, chopped
- 4 pita breads, cut in half
- Combine cucumbers, sour cream, dill, lemon juice and garlic; cover. Refrigerate until ready to serve.
- Cook and stir chicken in 2 tablespoons of the dressing in large nonstick skillet on medium-high heat 6 to 8 minutes or until chicken is lightly browned and cooked through. Remove from skillet; set aside. Add onions and remaining 2 tablespoons dressing to skillet; cook 5 minutes or until tender, stirring occasionally. Return chicken to skillet; cook until heated through, stirring occasionally.
- Spoon chicken mixture evenly into pita bread halves. Serve topped with the cucumber mixture.