Combine the cucumber and the kosher salt in a mesh sieve over a bowl or the sink and let sit for about 10 minutes.

Meanwhile, combine the chicken, kalamata olives and feta cheese in a medium bowl. Set to the side.

In a small bowl, whisk together the white wine vinegar, olive oil and dried basil. Set aside.

Press gently on the cucumbers to remove any excess water and gently shake the sieve. Then, pour into the bowl with the chicken mixture. Stir to combine. Pour the dressing (the white wine mixture) over and stir well. Let sit for a minute or two before using.

Cut the pita bread into two half-moons. Divide the chicken salad evenly among the halves.

If using small pita breads, two halves is a serving. If using regular size ones, one-half is the serving.