Pita Salad with Cucumber, Fennel, and Chicken

By Reen

From Cooking Light

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

Details

Servings 4

Preparation

Step 1

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.