chicken souvlaki gyro

OUTSTANDING! Whatever you do, do not let this long list of ingredients scare you. My friend Erin recommended this recipe and told me not to wait but to try it right away. I'm so glad I did! I love hearing my husband declare "Hall of Fame!".

chicken souvlaki gyro (my friend Erin found it at allrecipes.com)
souvlaki marinade:
3/4 cup balsamic vinaigrette salad dressing
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves

tzatziki sauce (cucumber sauce):
1/2 cup seeded, shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon rice vinegar
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh dill
1/2 teaspoon Greek seasoning (thank you Greek friend Melissa, for sharing!)
kosher salt to taste
freshly ground black pepper to taste

4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4-inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives
1/2 cup pepperoncinin
1 cup crumbled feta cheese

In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal and refrigerate for at least one hour. Preheat outdoor grill for high heat.
Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar and olive oil. Season with garlic, fresh dill and Green seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.