Wednesday, February 20, 2008

Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

***These pitas are so good, that I made them 2 days in a row! I had them for lunch one day, and then for dinner the next night. This is another great Cooking Light recipe. They are light, fresh, and healthy....these are going on my favorites list!***

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 (about 3/4 pound)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese (I had to use grated parmesan instead)
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens

Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil.

Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.


Melanie said...

Oooh, yum! AND I have leftover sun-dried tomatoes just hangin' out in my fridge. Can't wait to make these!

Anonymous said...

These look amazing! And not only delicious but I thought it was a professional picture at first. Wow, girlie, you gotz skillz! lol. :)

Sarah said...

These look wonderful! I might have to make them for my in-laws this weekend when they come to town.

Deborah said...

I love anything with sun-dried tomatoes. I'm bookmarking this one!!

Alissa said...

made this. it was as good as you promised.