Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, olive oil and vinegar chicken salad pitas. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Olive oil and vinegar chicken salad pitas is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Olive oil and vinegar chicken salad pitas is something that I have loved my whole life.
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 particular recipe, we must first prepare a few components. You can cook olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Olive oil and vinegar chicken salad pitas:
- Make ready 2 Boneless and Skinless Chicken Breasts
- Take 1 Marinated Roasted Red Pepper
- Make ready 1 Roma Tomato
- Make ready 1/2 English Cucumber
- Prepare 1 Avocado
- Get 1/4 Jalapeño Pepper
- Prepare 1 Dill Pickle
- Take Baby Spinach
- Get 1 Whole Wheat Pita Pocket
- Take 1/2 Lime
- Make ready pinch Dried Basil
- Make ready pinch Sea Salt
- Take pinch Coarse Black Pepper
- Prepare 1 tsp Balsamic Vinegar
- Prepare 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:
- 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
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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