Olive oil and vinegar chicken salad pitas. Upgrade dinner tonight with this easy Greek Salad Pita Pockets with Grilled Chicken recipe from Delish.com. Place chicken cutlets in a shallow baking dish. 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.

Feel free to substitute other I actually grilled chicken for the salad and loved it! I also toasted some whole-wheat pita bread with Good quality Kalamata olives whole not chopped. Gently toss warm chicken and pita chips into bowl with vegetables. 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

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

Taste salad and season with more vinegar and/or salt, as needed. Add the chicken and toss to coat. This is a chicken recipe that can be done in the oven or on a grill. Drain off the marinade so that the chicken skin will I substituted red wine vinegar and olive oil because that's what I had on hand.

Olive oil and vinegar chicken salad pitas instructions

Boil Chicken.
Chop up roasted red peppers and a tomato, mix together in a bowl. Add a pinch each of basil, salt and pepper. Mix together..
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..
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..
Serve and enjoy.

I switched up my mom's recipe to create this tasty pita pocket variation. Nestle pita triangles beside salad in container. Cover and refrigerate until ready to serve. Prepare the chicken: Combine all ingredients in a large freezer bag. Rub all around, coating chicken as evenly as possible.