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

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Olive oil and vinegar chicken salad pitas This is a simple and healthy meal. Have it at lunch or dinner. You can use leftover chicken if you have it on hand.

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

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

Composition needed to serve Olive oil and vinegar chicken salad pitas:

  1. 2 Boneless and Skinless Chicken Breasts
  2. 1 Marinated Roasted Red Pepper
  3. 1 Roma Tomato
  4. 1/2 English Cucumber
  5. 1 Avocado
  6. 1/4 Jalapeño Pepper
  7. 1 Dill Pickle
  8. Baby Spinach
  9. 1 Whole Wheat Pita Pocket
  10. 1/2 Lime
  11. pinch Dried Basil
  12. pinch Sea Salt
  13. pinch Coarse Black Pepper
  14. 1 tsp Balsamic Vinegar
  15. olive oil, extra virgin

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. To make the salad, combine the tomato, cucumber, red onion and olives.

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

Drizzle with olive oil, then pour over the red wine vinegar. To assemble the pitas, lay each pita on a plate. Spread with cucumber yoghurt, then top with shredded iceberg lettuce. Place two skewers onto the pita, then sprinkle the diced salad around. Olive oil: I like to use extra-virgin olive oil.

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