4 whole chicken breast fillets, halved
1/3 c. Italian salad dressing
1/3 c. soy sauce
2 med. tomatoes, chopped
1 c. shredded lettuce
2 tbsp. lemon juice
1 tbsp. vinegar
1/4 c. vegetable oil
1 clove garlic, minced
1/2 tsp. dried oregano
1 (8 oz.) container sour cream
2 tbsp. lemon juice
1 tbsp. dried dillweed
1/2 tsp. oregano
1/2 tsp. sugar
1 tbsp. chopped parsley
1 pkg. Greek pita pockets, halved

Marinate chicken in salad dressing and soy sauce for several hours. Grill chicken over coals until done. Keep warm.

Meanwhile, combine tomatoes, lettuce, lemon juice, vinegar, oil, garlic and oregano in a bowl. Mix sour cream and remaining ingredients in another bowl. Cut chicken into strips and place 2 in each pita pocket. Add tomato mixture and top with sour cream sauce.