Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

By Kplmrm

Use oil from the sun-dried tomatoes to prepare the vinaigrette for this zesty sandwich. Chilled green grapes are a cool side.


Nutritional Information

Calories:
342 (24% from fat)
Fat:
9.1g (sat 2.8g,mono 4.2g,poly 1.3g)
Protein:
26.4g
Carbohydrate:
37.3g
Fiber:
2.4g
Cholesterol:
56mg
Iron:
2.7mg
Sodium:
397mg
Calcium:
162mg

Ingredients

• 2 * 2 tablespoons balsamic vinegar
• 1 1/2 * 1 1/2 tablespoons sun-dried tomato oil
• 1 * 1 tablespoon chopped drained oil-packed sun-dried tomatoes
• 1/4 * 1/4 teaspoon freshly ground black pepper
• 1 * 1 garlic clove, minced
• 4 * 4 cups shredded cooked chicken breast (about 3/4 pound)
• 1 * 1 cup chopped tomato (about 1 medium)
• 1/2 * 1/2 cup (2 ounces) grated Asiago cheese
• 1/4 * 1/4 cup thinly sliced fresh basil
• 6 * 6 (6-inch) pitas, cut in half
• 3 * 3 cups mixed baby greens
• * Don't forget the Pitas

Preparation

Step 1

Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.