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Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

Photo: Lee Harrelson; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 2 stuffed pita halves)
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

Nutrition 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

How to Make It

  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.