Little Italy Chicken Pitas With Sun-Dried Tomato Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons sun-dried tomato oil
- 1 tablespoon chopped drained oil-packed sun-dried tomatoes
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 4 cups shredded cooked chicken breast (about 3/4 pound)
- 1 cup chopped tomato (about 1 medium)
- 1/2 cup (2 ounces) grated Asiago cheese
- 1/4 cup thinly sliced fresh basil
- 6 (6-inch) pitas, cut in half
- 3 cups mixed baby greens
- 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.
- 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
balsamic vinegar, tomato oil, tomatoes, freshly ground black pepper, garlic, chicken, tomato, cheese, fresh basil, pitas, mixed baby greens
Taken from www.epicurious.com/recipes/member/views/little-italy-chicken-pitas-with-sun-dried-tomato-vinaigrette-50126443 (may not work)