Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette Recipe Print Page

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Photo by: Photo: Lee Harrelson; Styling: Melanie J. Clarke

Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

Use oil from the sun-dried tomatoes to prepare the vinaigrette for this zesty sandwich. Chilled green grapes are a cool side.

Cooking Light JULY 2007

Yield: 6 servings (serving size: 2 stuffed pita halves)

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.

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

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Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette recipe