Chicken Gyros

¼ cup bottled Italian or Greek salad dressing 

1 or 2 chicken breasts cut into strips 

1 tablespoon olive oil 

⅓ cup plain yogurt 

½ cup chopped peeled cucumber 

¼ teaspoon minced garlic or garlic powder 

¼ teaspoon dill weed 

2 to 4 pita or naan breads 

Red onion, thinly sliced (optional) 

Tomato, chopped (optional) 

In a large resealable plastic bag, combine salad dressing and raw chicken strips. Seal bag and turn to coat chicken. Refrigerate for about an hour to marinate. 

In a small bowl, combine the yogurt, cucumber, garlic, and dill weed. Cover and refrigerate until serving. 

Drain and discard chicken marinade. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 7 to 8 minutes or until no longer pink. 

Serve on pita bread with yogurt mixture and sliced onion and tomato.