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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I make this refreshing dish to take to family get-togethers. Its great Greek flavors and crispy chewiness guarantee it will be gone in a blink. âCatherine Slussler, Tomball, Texas Ingredients:
3 pita breads (6 inches) |
1/4 cup olive oil |
1/4 cup balsamic vinegar |
3 tablespoons lemon juice |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
2 garlic cloves, minced |
2 teaspoons grated lemon peel |
1 teaspoon sugar |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups shredded cooked chicken |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 english cucumber, halved and sliced |
1 pint cherry tomatoes, halved |
1 small red onion, quartered and sliced |
1/2 cup crumbled feta cheese |
Directions:
1. Cut each pita bread into eight triangles; split in half. Place on a baking sheet. Bake at 350° for 10-12 minutes or until lightly toasted.
2. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, oregano, garlic, lemon peel, sugar, salt and pepper.
3. In a large bowl, combine the chicken, garbanzo beans, cucumber, tomatoes and onion. Stir in pita triangles. Drizzle with dressing and toss to coat.
4. Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with cheese. Yield: 16 servings (3/4 cup each).
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