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1
Olive oil cooking spray
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2
Rinse the chicken breast and pat dry.
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3
Combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass dish.
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4
Add the chicken, turn to coat, and cover with plastic wrap.
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5
Allow the chicken breast to marinate for 30 minutes at room temperature or overnight in the refrigerator.
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6
Combine the tomatoes and feta cheese in a small glass dish.
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7
Add the remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon oregano, and stir to combine.
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8
Allow to sit at room temperature for 30 minutes.
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9
In a small bowl, whisk together the yogurt, garlic, walnuts, and olive oil.
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10
Cover and refrigerate until ready to use.
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11
Preheat a grill to medium heat.
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12
Spray a grill basket with olive oil.
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13
Grill the chicken breasts over medium heat for 8 to 10 minutes, until no longer pink in the thickest portion of each breast.
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14
Spread the onion rings over the surface of the basket and grill while the chicken is cooking.
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15
Turn the basket frequently.
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16
The onion rings will blacken as they cook; this will also take 8 to 10 minutes.
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17
When the chicken and onion rings are cooked, place the pita breads on the grill for about 2 minutes per side, until grill marks show.
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18
Slice the chicken into very thin pieces.
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19
At serving time, put out all of the ingredients and allow each person to assemble sandwiches: Split each pita.
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20
Place several slices of grilled chicken, 3 or 4 slivers of onion, a tablespoon of tomato-feta mixture, lettuce, olives, and 1 or 2 slices of bacon into each pita.
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21
Top with yogurt sauce and a wad of alfalfa sprouts.
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22
Add salt and pepper, to taste.
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23
Fold up the sides of the pita and enjoy!
