Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette
Photo by Lee Harrelson

Ingredients

  • 4 cups shredded cooked chicken breast (about 3/4 pound)
  • ½ cup (2 ounces) grated Asiago cheese
  • 2 tablespoons balsamic vinegar
  • 3 cups mixed baby greens
  • ¼ cup thinly sliced fresh basil
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon chopped drained oil-packed sun-dried tomatoes
  • + 4 more ingredients
    • 1 ½ tablespoons sun-dried tomato oil
    • 6 (6-inch) pitas, cut in half
    • 1 garlic clove, minced
    • 1 cup chopped tomato (about 1 medium)

Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

View full recipe at My Recipes

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