• Wash and dry all produce. • Cut tomato into 1/2-inch-thick wedges. Trim and halve cucumber lengthwise; thinly slice crosswise into halfmoons. Halve, peel, and thinly slice shallot. Zest and halve lemon. Peel and grate or mince garlic.

• In a small bowl, combine tomato, cucumber, half the shallot, juice from half the lemon, and a drizzle of olive oil. Season with salt and pepper. • In a separate small bowl, combine sour cream, feta, a large drizzle of olive oil, and a pinch of garlic. Season with salt and pepper.

• Thinly slice chicken* crosswise. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining shallot; cook, stirring, for 1 minute. • Stir in chicken, lemon zest, remaining garlic, juice from remaining lemon, and pepper. Cook, stirring, until chicken is warmed through, 1-2 minutes. Turn off heat.

• Microwave pitas until warm and pliable, 10-15 seconds; halve crosswise to create pockets. Spread insides of pita pockets with feta spread, then fill with as much chicken and salad as will fit. • Divide pita pockets between plates. Serve any remaining chicken and salad on the side.