Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, olive oil and vinegar chicken salad pitas. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Olive oil and vinegar chicken salad pitas is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Olive oil and vinegar chicken salad pitas is something which I’ve loved my whole life. They’re fine and they look wonderful.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Olive oil and vinegar chicken salad pitas:
- Take Boneless and Skinless Chicken Breasts
- Get Marinated Roasted Red Pepper
- Take Roma Tomato
- Take English Cucumber
- Take Avocado
- Take Jalapeño Pepper
- Prepare Dill Pickle
- Prepare Baby Spinach
- Make ready Whole Wheat Pita Pocket
- Make ready Lime
- Make ready Dried Basil
- Prepare Sea Salt
- Prepare Coarse Black Pepper
- Prepare Balsamic Vinegar
- Prepare 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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