Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

(from shawn’s recipe box)

Use oil from the sun-dried tomatoes to prepare the vinaigrette for this zesty sandwich. Chilled green grapes are a cool side.
6 servings (serving size: 2 stuffed pita halves)

Source: Becky Mercuri, Cooking Light, JULY 2007

Serves 6 people

Categories: Sandwiches

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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