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!***

Ingredients:
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

Directions:

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.

Source: http://www.cookinglight.com/