Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use oil from the sun-dried tomatoes to prepare the vinaigrette for this zesty sandwich. Chilled green grapes are a cool side. Ingredients:
2 tablespoons balsamic vinegar |
1 1/2 tablespoons sun-dried tomato oil |
1 tablespoon chopped drained oil-packed sun-dried tomatoes |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
4 cups shredded cooked chicken breast (about 3/4 pound) |
1 cup chopped tomato (about 1 medium) |
1/2 cup (2 ounces) grated asiago cheese |
1/4 cup thinly sliced fresh basil |
6 (6-inch) pitas, cut in half |
3 cups mixed baby greens |
Directions:
1. 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.
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