Recipe from Eating Well
1 lb boneless, skinless Chicken Breasts, trimmed
1 1/2 tsp Garam Masala, divided
3/4 tsp Kosher Salt, divided
1 cup thinly sliced, seeded Cucumber
3/4 cup Plain Yogurt
1 TB chopped fresh Cilantro or Mint
2 tsp Lemon Juice
Freshly ground Black Pepper, to taste
4 6" Whole-Wheat Pitas, warmed
1 cup shredded Romain Lettuce
2 small or 1 large Tomato, sliced
1/4 cup thinly sliced Red Onion
Preheat grill to medium-high or position rack in upper third or oven and preheat broiler. If grilling, oil the grill rack. If broiling, coat a broiler pan with cooking spray. Sprinkle chicken with 1 tsp garam masala and 1/2 tsp salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165 F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes. Meanwhile, combine cucumber, yogurt, cilantro or mint, lemon juice, the remaining 1/2 tsp garam masala and 1/4 tsp salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.