Chicken Pitas with Cucumber Sauce

3 chicken breast halves
6 multi-grain pitas

Sauce:
1 cucumber, peeled, cut lengthwise and seeds removed with spoon, and chopped
1 cup plain Greek-style yogurt
1 clove garlic, minced
1 teaspoon cider vinegar
1 tablespoon lime juice
1 mint leaf, chopped, optional
salt and pepper

Toppers:
Thinly sliced red onion
Lettuce
Sliced cherry tomatoes
Feta cheese
Toasted pine nuts
Kalamata Olives

Mix all ingredients for cucumber sauce and chill.

Preheat oven to 375°. Cover the bottom of a large baking pan with spray oil. Wash and dry chicken and cut breast halves into thirds. Place in baking pan, not touching. Brush chicken pieces with olive oil and sprinkle with salt, pepper, or seasoned salt, if desired. Roast chicken until cooked through, approximately 15 minutes. Allow to cool and then slice into bite-sized pieces.

Wrap pitas in foil and heat at 375° for 10 to 15 minutes. Remove from foil and layer lettuce, chicken, sauce and other toppings. Serve immediately.