Pita Salad with Cucumber, Fennel, and Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 (6-inch) pitas |
2 cups thinly sliced fennel bulb |
1 cup shredded skinless, boneless rotisserie chicken breast |
1/2 cup chopped fresh flat-leaf parsley |
1/4 cup vertically sliced red onion |
1/2 english cucumber, halved lengthwise and thinly sliced |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
1/4 cup fresh lemon juice |
1 tablespoon white wine vinegar |
1/2 teaspoon chopped fresh oregano |
3 tablespoons extra-virgin olive oil |
Directions:
1. Preheat oven to 350°.
2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Serve immediately.
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