1 1/2 cups (375 ml) plain 10% yogurt

2 cloves garlic, finely chopped

The juice of 1/2 lemon

Salt and pepper

1 teaspoon (5 ml) chopped fresh dill (optional)

3 skinless and boneless chicken breast halves

2 tablespoons (30 ml) olive oil

4 cups (1 litre) shredded romaine lettuce (about 1 head)

1 English cucumber, seeded and cut into 2.5-inch (6-cm) long strips

3 pita bread rounds

Salt and pepper

In a bowl, combine the yogurt, garlic and lemon juice. Season with salt and pepper. Set aside. Split into two bowls. Add the dill in the adult tzatziki version.

Oil the chicken breasts. Season with salt and pepper. On the grill or a ridged skillet, cook the chicken for 5 to 6 minutes per side or until it is cooked through. Allow to cool. Cover and refrigerate until completely chilled. Slice thinly.

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