 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The toasted pita pieces in this Middle Eastern salad add a toothsome crunch, much like croutons. Ingredients:
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 |
Directions:
1. Preheat broiler.
2. Arrange the pitas in a single layer on a baking sheet, and broil 2 minutes or until toasted.
3. 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.
|
|