Pita Salad with Cucumber, Fennel, and Chicken

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 257
  • Fat: 11.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 7.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 15.6g
  • Carbohydrate: 23.3g
  • Fiber: 2.7g
  • Cholesterol: 30mg
  • Iron: 2.7mg
  • Sodium: 429mg
  • Calcium: 68mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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