1/2 teaspoon kosher salt
1 cup diced cucumber
1/2 cup crumbled feta cheese
1/4 cup chopped kalamata olives
1/4 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon dried basil
Sea salt and ground black pepper, to taste
4 pita pockets
Season diced, cooked chicken with 1/2 teaspoon kosher salt. In a large bowl, combine chicken with diced cucumber, crumbled feta cheese and chopped olives. Set aside. In a small bowl, combine olive oil, white wine vinegar, dried basil, and salt and pepper to make dressing. Add dressing to chicken salad mixture and toss to coat. Cut pita pockets in half and fill with chicken salad. Yields two pita halves per serving.