Makes 4 servings

This sandwich filling is a natural to bundle in a pita pocket; or, for variety, serve the filling mixture in a bowl for spooning onto toasted Italian bread slices.

For the Italian Dressing

¼ cup white wine vinegar
¼ cup minced marinated sun-dried tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon minced shallot
1 teaspoon minced fresh flat-leaf parsley
¼ teaspoon dried oregano or 1 teaspoon minced fresh oregano
¼ teaspoon pepper, or to taste
Pinch of red pepper flakes, or to taste
Pinch of powdered mustard

To complete the recipe

1 tablespoon olive oil
16 ounces boneless, skinless chicken breast halves, cut into 2-inch by ½-inch strips
1 red bell pepper, cut into 2-inch by ¼-inch strips
4 pita bread rounds, each sliced to form 2 pockets
8 leaves soft leaf lettuce (green leaf or red leaf)
Freshly ground black pepper and crumbled mild feta cheese (see Tip) for garnish

Whisk together the dressing ingredients in a small bowl. Taste and the adjust seasoning. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken; cook, stirring occasionally, for 2 to 3 minutes, or until it is no longer pink on the outside. Add the bell pepper; continue cooking, stirring occasionally, for 2 more minutes.

Reduce the heat to low. Whisk the dressing; stir it into the chicken-vegetable mixture. Cover and cook for 3 minutes, or until the bell pepper is crisp-tender and the chicken is cooked through.

Line each pita pocket half with a lettuce leaf; spoon the chicken filling into the pocket and sprinkle with pepper and cheese.