Recipe: Tasty Olive oil and vinegar chicken salad pitas

Olive oil and vinegar chicken salad pitas. Great recipe for Olive oil and vinegar chicken salad pitas. This is a simple and healthy meal. Have it at lunch or dinner.

In a bowl, combine yogurt, garlic, lemon juice, mustard, salt and pepper and whisk until smooth. The chicken salad pictured here is made with a simple dressing of olive oil and vinegar — no fish sauce, no lime juice — but it very much resembles what I love about a Vietnamese chicken salad: big, plump pieces of chicken, lots of herbs, a nice bite in the dressing. It is the perfect combination of all things Greek. You can cook Olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Olive oil and vinegar chicken salad pitas

1. You need 2 of Boneless and Skinless Chicken Breasts.
2. Prepare 1 of Marinated Roasted Red Pepper.
3. You need 1 of Roma Tomato.
4. Prepare 1/2 of English Cucumber.
5. It's 1 of Avocado.
6. It's 1/4 of Jalapeño Pepper.
7. You need 1 of Dill Pickle.
8. You need of Baby Spinach.
9. Prepare 1 of Whole Wheat Pita Pocket.
10. You need 1/2 of Lime.
11. Prepare pinch of Dried Basil.
12. You need pinch of Sea Salt.
13. You need pinch of Coarse Black Pepper.
14. You need 1 tsp of Balsamic Vinegar.
15. You need of olive oil, extra virgin.

I really love chicken salad….but I don't need or want all the calories that go along with it. When we were in Greece we tried their version of […] Drizzle with olive oil and season with salt and pepper. Preheat a grill pan over medium-high heat. Drizzle vinaigrette over salad and toss gently to combine.

Olive oil and vinegar chicken salad pitas instructions

1. Boil Chicken.
2. Chop up roasted red peppers and a tomato, mix together in a bowl. Add a pinch each of basil, salt and pepper. Mix together..
3. When chicken is boiled, allow to cool and then shred it into the mixture of tomato and roasted red pepper. Add extra virgin olive oil, a squeeze of lime, and a teaspoon of balsamic vinegar. Mix well..
4. Cut a pita pocket in half. Fill with baby spinach, cucumbers, pickles, avocado and jalapeño peppers. Spoon in the chicken salad mixture. Make sure to put toppings in first before the mixture to help prevent the pita from falling apart..
5. Serve and enjoy.

Remove tenders from oven and slice lengthwise. Stuff each pita pocket half with CAULIPOWER Chicken Tenders and top with Greek salad. This pita salad recipe is a clever take on fattoush, a traditional Middle Eastern bread salad. Rotisserie chicken adds heartiness, while thinly sliced fennel, cucumber, and a tangy vinaigrette keep the flavors light and fresh. Arrange pitas on a baking sheet.