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Olive oil and vinegar chicken salad pitas. Great recipe for Olive oil and vinegar chicken salad pitas. This is a simple and healthy meal. Have it at lunch or dinner.

With olive oil, vinegar, olives, capers, onions and fresh herbs. Here's a tangy twist on the classic we know and love, a Mediterranean-style chicken salad with chopped poached chicken, lots of olives, capers, red onions soaked in red wine vinegar, and olive. 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. You can cook Olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Olive oil and vinegar chicken salad pitas

  1. Prepare 2 of Boneless and Skinless Chicken Breasts.
  2. You need 1 of Marinated Roasted Red Pepper.
  3. Prepare 1 of Roma Tomato.
  4. You need 1/2 of English Cucumber.
  5. You need 1 of Avocado.
  6. You need 1/4 of Jalapeño Pepper.
  7. Prepare 1 of Dill Pickle.
  8. Prepare of Baby Spinach.
  9. You need 1 of Whole Wheat Pita Pocket.
  10. Prepare 1/2 of Lime.
  11. You need pinch of Dried Basil.
  12. You need pinch of Sea Salt.
  13. It’s pinch of Coarse Black Pepper.
  14. It’s 1 tsp of Balsamic Vinegar.
  15. You need of olive oil, extra virgin.
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If you can get your hands on Thai.. Salad Olive Oil Recipes on Yummly Chicken Salad With Olive Oil & Herbs, Keto Chicken Salad With Avocado And Bacon, Southwestern Chopped Chicken Salad. Make chicken salad Mediterranean wtih the addition of Greek yogurt, green olives, and chickpeas, and serve in pita bread halves.

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.
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Gently toss warm chicken and pita chips into bowl with vegetables. Taste salad and season with more vinegar and/or salt, as needed. In a small bowl, combine olive oil, white wine vinegar, dried basil, and salt and pepper to make When I think of "chicken salad sandwiches" my first reaction isn't so positive. Honestly, I am not a But then I remembered a fabulous salad sandwich that I ate years ago. Served in a warm, soft pita.

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