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Vinegar Olive Oil Recipes on Yummly Olive Oil, Spelt and Orange Loaf CakeLa Cocina de Babel. 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.
Olive oil and vinegar chicken salad pitas is one of the most well liked of recent trending meals in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They are nice and they look wonderful. Olive oil and vinegar chicken salad pitas is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you cook that.
Ingredients needed to serve Olive oil and vinegar chicken salad pitas:
- 2 Boneless and Skinless Chicken Breasts
- 1 Marinated Roasted Red Pepper
- 1 Roma Tomato
- 1/2 English Cucumber
- 1 Avocado
- 1/4 Jalapeño Pepper
- 1 Dill Pickle
- Baby Spinach
- 1 Whole Wheat Pita Pocket
- 1/2 Lime
- pinch Dried Basil
- pinch Sea Salt
- pinch Coarse Black Pepper
- 1 tsp Balsamic Vinegar
- olive oil, extra virgin
To pack this for lunch, wrap the pita pockets separately, and fill them with the salad just before serving. Or enjoy the chopped salad on its own with a bowl. Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil, lemon juice, vinegar and oregano in large bowl, and toss to mix. These fresh and flavorful Greek grilled chicken pitas are stuffed to the max.
Directions to cook 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
This is a easy recipe I was always a fan of the chicken gyros and the giant salads. These pitas are a combo of the two. It's marinated in a blend of oil, yogurt, lemon, aromatics, and seasonings. Then it gets grilled just like it. Add lemon juice, olive oil, salt, and pepper; toss gently.
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