Olive oil and vinegar chicken salad pitas
Olive oil and vinegar chicken salad pitas

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, olive oil and vinegar chicken salad pitas. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Olive oil and vinegar chicken salad pitas is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Olive oil and vinegar chicken salad pitas is something which I have loved my whole life. They’re fine and they look fantastic.

Olive oil and vinegar chicken salad pitas. Great recipe for Olive oil and vinegar chicken salad pitas. This is a simple and healthy meal.

To get started with this recipe, we must first prepare a few components. You can have olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Olive oil and vinegar chicken salad pitas:
  1. Prepare 2 Boneless and Skinless Chicken Breasts
  2. Prepare 1 Marinated Roasted Red Pepper
  3. Make ready 1 Roma Tomato
  4. Prepare 1/2 English Cucumber
  5. Take 1 Avocado
  6. Prepare 1/4 Jalapeño Pepper
  7. Take 1 Dill Pickle
  8. Get Baby Spinach
  9. Prepare 1 Whole Wheat Pita Pocket
  10. Make ready 1/2 Lime
  11. Take pinch Dried Basil
  12. Prepare pinch Sea Salt
  13. Make ready pinch Coarse Black Pepper
  14. Make ready 1 tsp Balsamic Vinegar
  15. Make ready olive oil, extra virgin

You can use leftover chicken if you have it on hand. Or if you prefer to grill, sautee or roast your chicken, use whatever cooking method most suitable for you. I like to be able to shred the chicken. Olive oil and vinegar chicken salad pitas step by step.

Instructions to make Olive oil and vinegar chicken salad pitas:
  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

Chop up roasted red peppers and a tomato, mix together in a bowl. Add a pinch each of basil, salt and pepper. 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. 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.

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