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Pita Salad with Cucumber, Fennel, and Chicken

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 20 mins
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 2 (6-inch) pitas
  • 2 cups thinly sliced fennel bulb
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup vertically sliced red onion
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/4 cup fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 257
  • fat 11.6 g
  • satfat 1.8 g
  • monofat 7.9 g
  • polyfat 1.4 g
  • protein 15.6 g
  • carbohydrate 23.3 g
  • fiber 2.7 g
  • cholesterol 30 mg
  • iron 2.7 mg
  • sodium 429 mg
  • calcium 68 mg

How to Make It

  1. Preheat oven to 350°.

  2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

  3. Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Serve immediately.