Thursday, July 21, 2011

Test: Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette


We've been on an easy-dinner kick lately and these Little Italy Pitas from Cooking Light definitely fit the bill of being easy.  And you won't have to spend too much time in a hot kitchen, which these days is a huge plus with the heat wave we are having!  My favourite part of the pitas was the delicious sun-dried tomato vinaigrette.  This may become a go-to vinaigrette for salads in our house.  As expected, these pitas make a fantastic lunch option as well.

Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette
From The Best of Cooking Light 9

2 tablespoons balsamic vinegar
1-1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast
1 cup chopped tomato (1 medium)
1/2 cup grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens

Combine first five ingredients in a large bowl.  Stir in chicken, tomato, cheese, and basil.  Line each pita half with 1/4 cup greens.  Divide the chicken mixture evenly among pita halves.  Yield: 6 servings

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