Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 24%
  • Fat: 9.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 26.4g
  • Carbohydrate: 37.3g
  • Fiber: 2.4g
  • Cholesterol: 56mg
  • Iron: 2.7mg
  • Sodium: 397mg
  • Calcium: 162mg

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

  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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