Tzatziki and Chicken Pitas

Condemn me if you must, but Fresh Direct's rotisserie chicken is better than any roasted chicken I can make myself; mine always comes out kind of flabby with bits that never look like they're done. At $10 it's not really an economical option, but it's worth it to me to not have to deal with a raw chicken (Todd always tells me it's not radioactive, so that gives you a picture of how I act when there's raw chicken in the kitchen). It's their raised right chickens, which don't have antibiotics (so they say; I can't say I've done a lot of research). But it's tasty, with crispy skin, lots of slightly bland but not off-putting white meat, and a little, tiny bit of dark meat (so they can't be too free-rangey, can they?). Anyway, enough apologia. It lasts us, a family of 2 1/2, three meals, so it's not that extravagant. And it was terrific in these Greek-inspired sandwiches.

I didn't give August any of the tzatziki but think he would've liked it if I had: plain yogurt with about a teaspoon of dried mint (I bought this from Penzey's and never could find a use for it), a crushed garlic clove (so I could take it out later), salt and a couple inches of cucumber, diced. I made it the day ahead then drained off the excess liquid and took out the garlic clove before assembling the sandwiches: warm whole-wheat pita with slices of the rotisserie chicken breast, tzatziki and halved grape tomatoes. We had some lemon-rosemary roasted potatoes and orange slices on the side.

I made a green chili with the dark meat, which August did eat, but that's another entry.