Photo: Lee Harrelson; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 2 stuffed pita halves)

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

How to Make It

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.

Ratings & Reviews

lalutt05's Review

kpasa6185
January 13, 2013
This was very easy to make! Since I'm cooking for 1 I froze the remainder in single serving portions. In each container I put one pita with cheese, and 2 plastic bags (one with the meat, and the other with the chopped veggies). Now it's ready as a grab and go lunch!

Delicious!

lalynaugh
July 02, 2015
These were excellent! The fresh basil and sun-dried tomatoes really added a lot of flavor. I kept the chicken/vinaigrette and the veggies separate so they wouldn't get soggy. This will make great leftovers for lunch the next day. I would definitely make these again for a quick, easy dinner. 

daneanp's Review

HeissHaus
October 22, 2014
These are good. I think it could use a little minced red onion next time.

hollyjoyjoyjoy's Review

SIrving
April 12, 2014
N/A

nicolew1603's Review

Laurie12345
October 01, 2013
N/A

kpasa6185's Review

hollyjoyjoyjoy
August 26, 2013
N/A

rebeccaj321's Review

KateVermillion
August 19, 2013
N/A

CarmenWaz's Review

NotJuliaChild
July 01, 2013
The dressing is the reason I kept this recipe and I'm glad it really is the star. I could imagine putting it to a ton of uses. I added a pinch of Salt but otherwise just as written.

SIrving's Review

lalutt05
August 03, 2012
N/A

sukeedog's Review

CarmenWaz
July 28, 2012
Always tasty! I use romano instead of asiago, just personal preference, and sometimes I put these in wraps instead of pitas. Very filling.