2 whole roasted chicken breasts
4-pita bread with pockets
1 bunch-cleaned spinach
1/2 cup radishes sliced and cut into strips
thin slices of red onion
½ c feta cheese or to taste
Begin by pulling the white meat off of the bones. Chop into bite sized pieces, set aside and chill.
Wrap pita bread in foil and place in an oven on warm.
In a large bowl, mix together the spinach, radish, red onion, chicken and salad dressing. Toss to coat all ingredients.
Add the feta cheese and toss once more. Salt to taste
When pita pockets are warm, remove from the oven and open with a fork and stuff the inside of the pita with the chicken salad mixture.
Drizzle the pita with Greek Yogurt on the side