New Age Chicken Salad

• 1 pound leftover chicken or turkey meat OR 1 pound chicken thighs
• Olive oil
• Sea or kosher salt and pepper
• 1 small can diced pineapple, drained
• 1 red, yellow, or orange bell pepper, 1/4" dice
• 1 small red onion, 1/4" dice
• 1/4 cup or so chopped Italian parsley
• 2 ounces cider vinegar
• 2 teaspoons Dijon mustard
• 6 ounces very good olive oil
• 2 teaspoons fresh tarragon, chopped
• Pinch of red pepper flakes
• Sea or kosher salt and fresh ground pepper to taste
• 4 pita breads cut in half to expose the pocket
• 1 leaf of butter, green leaf, or red leaf lettuce, washed, top half only, per half pita
• 2 frozen gel packs (the soft-wrapped ones)
• 2 large rubber bands

1. This is a great way to use up some leftover chicken or turkey. I routinely roast 2 chickens at a time. It takes just as long as roasting 1, and a whole chicken full of meat pulled off and frozen for an instance such as this, well, it's sort of like finding buried treasure. Which gives you an idea of what my freezer looks like. Alternatively, rub some chicken thighs with olive oil, dust with salt and pepper, and roast at 350 degrees for about 20 minutes. While chicken is cooking and cooling, prep the rest of the ingredients and make your dressing.
2. Once chicken is cool, dice it into 1/2" cubes and move to a mixing bowl. Add the drained pineapple, the bell pepper, red onion, and Italian parsley. Use your hands or a spatula to toss everything together.
3. Make the dressing in a small bowl. Whisk together the vinegar and mustard. Add the olive oil in a slow, steady stream, whisking continuously so as to maintain your emulsion. Whisk in the oregano, then season to taste with salt and pepper. And because everything is better with red pepper flakes, add a pinch. Add dressing to other ingredients and stir to dress everything evenly.
4. If serving immediately, stuff a lettuce leaf into each pita half, then scoop in some filling. Repeat until all are filled. Using mini pitas as an hors d'oeuvre? You're brilliant! Just tear the lettuce leaves smaller.
5. If traveling, wrap washed lettuce leaves in a couple of damp paper towels and store in a ziplock bag. Pack the filling into one or more ziplock bags. Place a frozen gel pack on either side of the bag(s) and secure at the top and bottom with large rubber bands. They'll keep the chicken filling cold and everything else, too. Cut pitas in half so you don't need a knife and cutting board if you weren't planning on taking them anyway. Return them to the bag they came in. Place everything inside a plastic bag that can function as a garbage bag on the return trip. Set out, and enjoy a beautiful summer day!

chicken, olive oil, salt, pineapple, red, red onion, italian parsley, vinegar, mustard, olive oil, fresh tarragon, red pepper, salt, pita breads, butter, frozen gel packs, rubber bands

Taken from food52.com/recipes/12771-new-age-chicken-salad (may not work)