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.