Recipe: Tasty Olive oil and vinegar chicken salad pitas

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 cook Olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Olive oil and vinegar chicken salad pitas

1. You need 2 of Boneless and Skinless Chicken Breasts.
2. You need 1 of Marinated Roasted Red Pepper.
3. You need 1 of Roma Tomato.
4. Prepare 1/2 of English Cucumber.
5. It's 1 of Avocado.
6. Prepare 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. You need 1/2 of Lime.
11. You need pinch of Dried Basil.
12. Prepare pinch of Sea Salt.
13. Prepare pinch of Coarse Black Pepper.
14. Prepare 1 tsp of Balsamic Vinegar.
15. 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 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.

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. 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.