Grilled Chicken Kabobs

Ingredients

• 1 large garlic clove(s)
• 2 teaspoons lemon juice
• 1 tablespoon fresh mint, chopped
• 1 cup low-fat plain yogurt
• 3 tablespoons extra virgin olive oil
• salt and pepper
• 2 boneless, skinless chicken breasts, about 1 pound
• 6 (6-inch) pita bread, whole wheat
• 1 pkg. (8 oz.) DOLE^® Field Greens

Directions

1. Combine garlic, lemon juice, mint, and yogurt in small bowl. Whisk in olive oil, and season with salt and pepper
2. Cut chicken breast into 1-inch pieces and place in small resealable bag. Add half the yogurt dressing, seal, and gently shake to coat the chicken. Refrigerate for at least 20 minute or up to 2 hours. Thread chicken pieces onto 6 wooden skewers.
3. Cook chicken kabobs over medium-high heat in a lightly oiled stove top grill pan, turning once or twice, until cooked through, about 8 to 10 minutes or until no longer pink in center. Warm pita bread on an ungreased skillet until each is warmed through and pliable, about 15 seconds each side. Do not split open, but rather fold in half like a taco.
4. Divide salad blends between pita breads and top each with a chicken kabob. Drizzle remaining yogurt dressing over the salad and chicken. Remove wooden skewer before eating.