Chicken And Pita Salad

• 1 pita bread (6 inches), chopped
• 1 cup frozen shelled edamame, thawed
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 2 teaspoons olive oil
• 1 package (6 ounces) fresh baby spinach
• 1 cup shredded carrots
• 2 medium tomatoes, chopped
• 1/4 cup crumbled garlic and herb feta cheese
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 teaspoons sesame seeds
• 1 garlic clove, minced
• 1 teaspoon honey
• 1/4 teaspoon ground ginger
• Dash pepper

1. Place pita bread on a
2. . Bake at 350u0b0 for 8-10 minutes or until lightly toasted.
3. Meanwhile, cook edamame according to package directions. In a large skillet over medium heat, cook chicken in oil until chicken juices run clear.
4. In a large bowl, combine the spinach, carrots, tomatoes, cheese, edamame and pita bread. In a small bowl, whisk the dressing ingredients; drizzle over salad and toss to coat. Divide among four serving plates; top with chicken. Serve immediately.

pita bread, chicken breasts, olive oil, baby spinach, carrots, tomatoes, garlic, cider vinegar, olive oil, soy sauce, sesame seeds, garlic, honey, ground ginger, pepper

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