Chicken Pita Salad

• 3 pita breads (6 inches)
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons lemon juice
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 2 teaspoons grated lemon zest
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded cooked chicken
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 English cucumber, halved and sliced
• 1 pint cherry tomatoes, halved
• 1 small red onion, quartered and sliced
• 1/2 cup crumbled feta cheese

1. Cut each pita bread into eight triangles; split in half. Place on a
2. . Bake at 350u0b0 for 10-12 minutes or until lightly toasted.
3. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, oregano, garlic, lemon zest, sugar, salt and pepper.
4. In a large bowl, combine the chicken, garbanzo beans, cucumber, tomatoes and onion. Stir in pita triangles. Drizzle with dressing and toss to coat.
5. Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with cheese.

pita breads, olive oil, balsamic vinegar, lemon juice, fresh oregano, garlic, lemon zest, sugar, salt, pepper, chicken, garbanzo beans, cucumber, cherry tomatoes, red onion, feta cheese

Taken from www.tasteofhome.com/recipes/chicken-pita-salad/ (may not work)