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Roasted Chicken and White Beans with Greek Dressing

Oxmoor House
Prep time 8 mins
Yield 4 servings (serving size: 1 1/4 cups chicken mixture and 4 pita wedges)
For variation and added crunch, toast the pita wedges while you're preparing the chicken and bean mixture. For crispy wedges, split the pita rounds in half, coat the cut sides with butter-flavored cooking spray, and stack the split rounds. Cut the rounds into wedges, and place the wedges on a large baking sheet. Bake the pita wedges at 350° for 10 minutes or until golden and crisp.


  • 2 1/2 cups shredded skinless, boneless rotisserie chicken
  • 1 (15.5-ounce) can cannellini beans, rinsed and drained
  • 1 cup chopped red onion
  • Greek Dressing
  • 2 (7-inch) whole wheat pitas, each cut into 8 wedges

Nutrition Information

  • calories 400
  • caloriesfromfat 0.0 %
  • fat 14 g
  • satfat 5 g
  • monofat 5.9 g
  • polyfat 2.5 g
  • protein 36.3 g
  • carbohydrate 31.5 g
  • fiber 5.6 g
  • cholesterol 93 mg
  • iron 3.1 mg
  • sodium 550 mg
  • calcium 159 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl. Drizzle Greek Dressing over chicken mixture, and toss well. Serve with pita wedges.

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