Recipe: Tasty Olive oil and vinegar chicken salad pitas

Olive oil and vinegar chicken salad pitas. 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. Nestle pita triangles beside salad in container. Cover and refrigerate until ready to serve.

I also toasted some whole-wheat pita bread with Good quality Kalamata olives whole not chopped. Top quality olive oil and balsamic or wine vinegar. Slowly drizzle in the olive oil while whisking. 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. It's 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. It's 1/4 of Jalapeño Pepper.
7. It's 1 of Dill Pickle.
8. It's of Baby Spinach.
9. Prepare 1 of Whole Wheat Pita Pocket.
10. You need 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. Prepare 1 tsp of Balsamic Vinegar.
15. Prepare of olive oil, extra virgin.

Divide the chicken, pita and salad evenly among four plates. Gently toss warm chicken and pita chips into bowl with vegetables. Taste salad and season with more vinegar and/or salt, as needed. Janice Conway adds olives, cucumber and radishes to leftover chicken to create her Mediterranean-inspired salad tucked into handheld pitas.

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.

In a bowl, combine the chicken, carrot, cucumber, radishes, olives and cheese. Add dressing and toss to coat. Line pita breads with lettuce leaves. Add the chicken and toss to coat. Make chicken salad Mediterranean wtih the addition of Greek yogurt, green olives, and chickpeas, and serve in pita bread halves.