Recipe: Delicious Olive oil and vinegar chicken salad pitas

Olive oil and vinegar chicken salad pitas. 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. I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. —Blair Lonergan, Rochelle, Virginia.

I also toasted some whole-wheat pita bread with Good quality Kalamata olives whole not chopped. Top quality olive oil and balsamic or wine vinegar. Rub some olive oil over the chicken and season all over with salt and pepper. You can cook Olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Olive oil and vinegar chicken salad pitas

1. Prepare 2 of Boneless and Skinless Chicken Breasts.
2. Prepare 1 of Marinated Roasted Red Pepper.
3. You need 1 of Roma Tomato.
4. It's 1/2 of English Cucumber.
5. Prepare 1 of Avocado.
6. Prepare 1/4 of Jalapeño Pepper.
7. It's 1 of Dill Pickle.
8. You need of Baby Spinach.
9. You need 1 of Whole Wheat Pita Pocket.
10. It's 1/2 of Lime.
11. You need pinch of Dried Basil.
12. You need pinch of Sea Salt.
13. Prepare pinch of Coarse Black Pepper.
14. You need 1 tsp of Balsamic Vinegar.
15. You need of olive oil, extra virgin.

Make the vinaigrette: Place the vinegar, sugar, mustard, salt, and pepper in a small bowl and whisk to combine. While whisking continuously, pour in the olive oil. Add to a plastic bag along with olive oil, red wine vinegar, garlic, pepper, salt and oregano. Warm pitas on the grill or in the oven five minutes before serving.

Olive oil and vinegar chicken salad pitas step by step

1. Boil Chicken.
2. Chop up roasted red peppers and a tomato, mix together in a bowl. Add a pinch each of basil, salt and pepper. Mix together..
3. 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..
4. 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..
5. Serve and enjoy.

To serve, spread inside of pocket pita with Tzatziki sauce, followed by salad and warm grilled. I grew up eating this chicken salad and it has always been a favorite year-round. It's a perfect way to recycle leftover chicken, but I enjoy it so much that Kangaroo Whole Wheat with Honey Pita Pockets are a healthier bread alternative, and if you use low-fat mayonnaise or Greek yogurt in this recipe, it. Make chicken salad Mediterranean wtih the addition of Greek yogurt, green olives, and chickpeas, and serve in pita bread halves. Photo: Randy Mayor; Styling: Cindy Barr.