Little Italy Chicken Pitas With Sun-Dried Tomato Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Use oil from the sun-dried tomatoes to prepare the vinaigrette for this sandwich. Courtesy of Cooking Light. Ingredients:
2 tablespoons balsamic vinegar |
1 1/2 tablespoons sun-dried tomato olive oil |
1 tablespoon sun-dried tomato, oil packed, drained and chopped |
1/4 teaspoon fresh ground black pepper |
1 garlic clove, minced |
4 cups cooked chicken, shredded |
1 cup tomato, chopped |
1/2 cup asiago cheese, grated |
1/4 cup fresh basil, thinly sliced |
6 pita bread, 6-inches each, cut in half |
3 cups mixed baby greens |
Directions:
1. Combine first 5 ingredients in a large bowl.
2. Stir in chicken, tomato, cheese and basil.
3. Line each pita half with 1/4 cup greens.
4. Divide chicken mixture evenly among pita halves.
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