In a colander, toss cucumber, radishes, and sugar with salt, let sit 1O min.
In bowl, whisk 2 tbs oil with vinegar, season dressing.
Brush chicken with remaining oil. In skillet, cook chicken until cooked through, slice.
Top pitas with guacamole, chicken, cucumber mixture, and tomatoes, drizzle with dressing.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 65.8mg||20 %|
|Sodium 519.1mg||18 %|
|Potassium 569.4mg||15 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 10.3g|
|Protein 27.9g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 203
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