Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, olive oil and vinegar chicken salad pitas. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Add couscous to olive mixture; toss gently to coat. Used shredded rotisserie chicken, whole wheat Israeli couscous, and red wine vinegar instead of lemon juice. Fantastic for a light lunch and the leftovers.
Olive oil and vinegar chicken salad pitas is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Olive oil and vinegar chicken salad pitas is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Olive oil and vinegar chicken salad pitas:
- Take 2 Boneless and Skinless Chicken Breasts
- Prepare 1 Marinated Roasted Red Pepper
- Prepare 1 Roma Tomato
- Take 1/2 English Cucumber
- Prepare 1 Avocado
- Get 1/4 Jalapeño Pepper
- Get 1 Dill Pickle
- Make ready Baby Spinach
- Get 1 Whole Wheat Pita Pocket
- Prepare 1/2 Lime
- Make ready pinch Dried Basil
- Make ready pinch Sea Salt
- Prepare pinch Coarse Black Pepper
- Prepare 1 tsp Balsamic Vinegar
- Get olive oil, extra virgin
It's marinated in a blend of oil, yogurt, lemon, aromatics, and seasonings. The chicken salad pictured here is made with a simple dressing of olive oil and vinegar — no fish sauce, no lime juice — but it very much resembles what I love about a Vietnamese chicken salad: big, plump pieces of chicken, lots of herbs, a nice bite in the dressing. To pack this for lunch, wrap the pita pockets separately, and fill them with the salad just before serving. Or enjoy the chopped salad on its own with a bowl.
Instructions to make Olive oil and vinegar chicken salad pitas:
- Boil Chicken
- Chop up roasted red peppers and a tomato, mix together in a bowl. Add a pinch each of basil, salt and pepper. Mix together.
- When chicken is boiled, allow to cool and then shred it into the mixture of tomato and roasted red pepper. Add extra virgin olive oil, a squeeze of lime, and a teaspoon of balsamic vinegar. Mix well.
- Cut a pita pocket in half. Fill with baby spinach, cucumbers, pickles, avocado and jalapeño peppers. Spoon in the chicken salad mixture. Make sure to put toppings in first before the mixture to help prevent the pita from falling apart.
- Serve and enjoy
When I think of "chicken salad sandwiches" my first reaction isn't so positive. Honestly, I am not a big fan of mayo. And frankly, I avoid chicken salad like the Wicked. Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other I actually grilled chicken for the salad and loved it!
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