Mediterranean Chicken Sandwiches |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. Ingredients:
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips |
2 medium tomatoes, seeded and chopped |
1/2 cup sliced quartered seeded cucumber |
1/2 cup sliced sweet onion |
2 tablespoons cider vinegar |
1 tablespoon olive oil |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint |
1/4 teaspoon salt |
6 whole wheat pita pocket halves, warmed |
6 lettuce leaves |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly.
2. In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently.
3. Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon. Yield: 6 servings.
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