| 1 | In non-stick skillet, heat olive oil over medium heat about 2 minutes. |
| 2 | Add chicken and cook about 6 minutes. |
| 3 | Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender. |
| 4 | Remove from heat. |
| 5 | Cut chicken into thin slices across grain of breast; place in bowl. |
| 6 | Add sauteed onion; sprinkle with salt and pepper, mixing carefully. |
| 7 | Add vinegar and chives; mix well. |
| 8 | In small bowl, mix together yogurt and cucumber. |
| 9 | On each piece of pita bread, spread 2 tablespoons yogurt-cucumber sauce. |
| 10 | Then place ?of chicken mixture on each pita bread; fold in half, wrap in plastic wrap and chill in refrigerator at least 2 hours. |
| 11 | Repeat for remaining sandwiches. |
| 12 | Makes 4 servings (2 wedges each). |
| 13 | Note: for a picnic, place sandwiches in an ice chest or insulated container until serving time. |
| 14 | Cut each sandwich in half to serve. |
| 15 | nutritional information per serving: |
| 16 | 422 calories; 32.6 grams protein; 11.4 grams fat; 42.2 grams carbohydrates; 74 milligrams cholesterol; 675 milligrams sodium. |
| 17 | printed in the april 2, 1992, issue of the los angeles daily news. |
