How to Make Yummy Olive oil and vinegar chicken salad pitas

Olive oil and vinegar chicken salad pitas. An easy way to enjoy this delicious gluten-free appetizer any time you want! Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other I actually grilled chicken for the salad and loved it!

The chicken salad pictured here is made with a simple dressing of olive oil and vinegar — no fish sauce, no lime juice — but it very much resembles what I love about a Vietnamese chicken salad: big, plump pieces of chicken, lots of herbs, a nice bite in the dressing. Gently toss warm chicken and pita chips into bowl with vegetables. Taste salad and season with more vinegar and/or salt, as needed. You can have Olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Olive oil and vinegar chicken salad pitas

1. It's 2 of Boneless and Skinless Chicken Breasts.
2. Prepare 1 of Marinated Roasted Red Pepper.
3. It's 1 of Roma Tomato.
4. It's 1/2 of English Cucumber.
5. Prepare 1 of Avocado.
6. You need 1/4 of Jalapeño Pepper.
7. Prepare 1 of Dill Pickle.
8. It's of Baby Spinach.
9. It's 1 of Whole Wheat Pita Pocket.
10. Prepare 1/2 of Lime.
11. It's pinch of Dried Basil.
12. You need pinch of Sea Salt.
13. You need pinch of Coarse Black Pepper.
14. It's 1 tsp of Balsamic Vinegar.
15. You need of olive oil, extra virgin.

I grew up eating this chicken salad and it has always been a favorite year-round. It's a perfect way to recycle leftover chicken, but I enjoy it so much that Kangaroo Whole Wheat with Honey Pita Pockets are a healthier bread alternative, and if you use low-fat mayonnaise or Greek yogurt in this recipe, it. Ingredients: Olive oil cooking spray, chicken breast, salt, pepper, silken soft tofu, lemons, extra_virgin olive oil Grilled Chicken Salad With Avocado and Mango. Fresh and full of flavor, this salad brings together your favorite Though it works great as a salad, it is also delicious spooned into a pita half.

Olive oil and vinegar chicken salad pitas step by step

1. Boil Chicken.
2. Chop up roasted red peppers and a tomato, mix together in a bowl. Add a pinch each of basil, salt and pepper. Mix together..
3. When chicken is boiled, allow to cool and then shred it into the mixture of tomato and roasted red pepper. Add extra virgin olive oil, a squeeze of lime, and a teaspoon of balsamic vinegar. Mix well..
4. Cut a pita pocket in half. Fill with baby spinach, cucumbers, pickles, avocado and jalapeño peppers. Spoon in the chicken salad mixture. Make sure to put toppings in first before the mixture to help prevent the pita from falling apart..
5. Serve and enjoy.

Slowly drizzle in the olive oil while whisking. Mix chicken, pineapple, sour cream, and yogurt. Add the chicken and toss to coat. I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. —Blair Lonergan, Rochelle, Virginia.