All I can say is YUM!! You can prepare the salad a day in advance. Fill the pita breads just before serving. This recipe is taken from The Complete Light Kitchen by Rose Reisman.
Creamy Dijon Chicken Salad in a Pita
6 oz boneless chicken breast
1 cup diced plum tomatoes
3/4 cup green bell pepper
1/3 cup chopped green onion
3 Tbsp chopped black olives
1/3 cup crumbled light feta cheese
1/4 cup low-fat sour cream
2 Tbsp light Mayonnaise
1 Tbsp freshly squeezed lemon juice
2 tsp dried tarragon or basil
1 tsp Dijon mustard
1 tsp minced fresh garlic
pinch freshly ground black pepper
2 large pita breads
1. Preheat grill or grill pan to medium-high and spray with cooking oil. Grill the chicken, turning once, until cooked through and no longer pink in the center, about 12 minutes. Remove from the grill, cool and dice.
2. Stir the chicken, tomatoes, green pepper, green onion, olives and feta together in a bowl.
3. Combine the sour cream, mayonnaise, lemon juice, tarragon, mustard, garlic and black pepper in another bowl, mix well. Pour the dressing over the chicken mixture and toss to coat.
4. Cut the pita breads in half and line the pockets with lettuce leaves. Divide the filling among the pitas (about 3/4 cup per half). Serve immediately.