Chicken Fattoosh Salad

• 2 (7-inch) pitas, cut into 1/2-inch pieces
• 2 teaspoons olive oil
• 1 pound chicken breast tenders, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ready-to-eat shelled soybeans (such as Melissa's)
• 1/4 cup finely chopped cherry tomatoes
• 1/4 cup dry white wine
• 1/4 cup lemon juice
• 1 teaspoon bottled minced garlic
• 2 cups halved cherry tomatoes
• 1/2 cup vertically sliced Vidalia or other sweet onion
• 3 tablespoons chopped fresh mint

1. Preheat broiler.
2. Arrange the pitas in a single layer on a baking sheet, and broil 2 minutes or until toasted.
3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan; saute 2 minutes or until done. Add soybeans, chopped tomatoes, wine, lemon juice, and garlic; cook 1 minute or until thoroughly heated, stirring constantly. Combine the chicken mixture, toasted pitas, halved tomatoes, onion, and mint, tossing gently.

pitas, olive oil, chicken, salt, black pepper, readyto, cherry tomatoes, white wine, lemon juice, garlic, tomatoes, vidalia, fresh mint

Taken from www.myrecipes.com/recipe/chicken-fattoosh-salad (may not work)