Grilled Chicken & Red Grape Pita

By Executive Chef James Boyce, Studio at Montage Resort & Spa

Serves 4
 
INGREDIENTS
4     6-ounce skinless and boneless chicken breasts (preferably organic)
       juice and zest from 1 lemon
1     tsp. chopped fresh thyme
1     clove minced garlic
1     tsp. ground black pepper
1     tsp. Tabasco
       salt to taste

YOGURT DRESSING
1     cup plain yogurt
1/2  cup finely diced celery
2     tbs. red wine vinegar
2     tbs. chopped parsley
1     tbs. chopped cilantro
1/2  cup seedless red grapes, halved
4     pita breads

PREPARATION
In a medium mixing bowl, combine all ingredients and let sit in the refrigerator for 30 minutes.  Remove chicken from bowl and season with salt.  Using an outdoor grill or stove-top grill pan, cook over medium heat for approximately 5 to 8 minutes each side, or until cooked through.  Cool and cut into 1/2-inch cubes.  Set aside. 

In another medium mixing bowl place yogurt, celery, vinegar, parsley, cilantro, grapes, and mix well.  Add cooked chicken and let sit in the refrigerator for 10 minutes.  Stuff in a pita and serve with your favorite greens on the side.