The toasted pita pieces in this Middle Eastern salad add a toothsome crunch, much like croutons.
2 (7-inch) pitas, cut into 1/2-inch pieces
2 teaspoons olive oil
1 pound chicken breast tenders, cut into 1/2-inch pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup ready-to-eat shelled soybeans (such as Melissa's)
1/4 cup finely chopped cherry tomatoes
1/4 cup dry white wine
1/4 cup lemon juice
1 teaspoon bottled minced garlic
2 cups halved cherry tomatoes
1/2 cup vertically sliced Vidalia or other sweet onion
3 tablespoons chopped fresh mint
How to Make It
Arrange the pitas in a single layer on a baking sheet, and broil 2 minutes or until toasted.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan; sauté 2 minutes or until done. Add soybeans, chopped tomatoes, wine, lemon juice, and garlic; cook 1 minute or until thoroughly heated, stirring constantly. Combine the chicken mixture, toasted pitas, halved tomatoes, onion, and mint, tossing gently.