Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette Recipe
Photo: Lee Harrelson; Styling: Melanie J. Clarke
Use oil from the sun-dried tomatoes to prepare the vinaigrette for this zesty sandwich. Chilled green grapes are a cool side.

Yield:

6 servings (serving size: 2 stuffed pita halves)

Recipe from

Cooking Light

Nutritional Information

Calories 342
Caloriesfromfat 24 %
Fat 9.1 g
Satfat 2.8 g
Monofat 4.2 g
Polyfat 1.3 g
Protein 26.4 g
Carbohydrate 37.3 g
Fiber 2.4 g
Cholesterol 56 mg
Iron 2.7 mg
Sodium 397 mg
Calcium 162 mg

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

Preparation

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.

Note:

Becky Mercuri,

July 2007
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