Sonoma Chicken-Veggie Pita Sandwich

1. Cut pita bread in half crosswise. Carefully split each half open to form a pocket. In a small bowl toss vegetables and Yogurt and Cucumber Sauce together. Spoon into pita halves. Add half of the chicken to each pita pocket. To Prepare Yogurt and Cucumber Sauce: To make yogurt cheese, line a yogurt strainer, sieve, or a small colander with three layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon yogurt into lined strainer, sieve, or colander. Cover with plastic wrap. Refrigerate for 24 to 48 hours. Discard liquid. Cut the cucumber in half lengthwise. Remove the seeds. Slice the cucumber into 1/4-inch slices. Place slices in a bowl and toss with the 1/4 teaspoon kosher salt. Set aside for 15 to 30 minutes to draw out some of the liquid. Place cucumbers in a colander. Rinse under cold water. Drain on paper towels.** Meanwhile, using a mortar and pestle, mash garlic with the 1/2 teaspoon kosher salt until a paste forms. In a large bowl combine oil, vinegar, and garlic paste. Stir in yogurt cheese and dried or chopped fresh mint until combined. Fold in drained cucumbers. If desired, garnish with fresh mint leaves. Cover and chill any remaining sauce for up to 24 hours; can be served as dip with pita bread or fresh vegetables.