Hello everybody, it’s me again, Dan, welcome to our 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. This time, I will make it a little bit unique. This will be really delicious.

Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Olive oil and vinegar chicken salad pitas This is a simple and healthy meal. Have it at lunch or dinner.

Olive oil and vinegar chicken salad pitas is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Olive oil and vinegar chicken salad pitas is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to 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:

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

If you're the one that is seeking the recipe information, then this can be a right website page. Olive oil and vinegar chicken salad pitas step by step. Chop up roasted red peppers and a tomato, mix together in a bowl. Add a pinch each of basil, salt and pepper.

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

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. In a bowl, combine yogurt, garlic, lemon juice, mustard, salt and pepper and whisk until smooth. In a bowl, stir together olive oil, mustard, dill, honey, paprika, and salt and pepper. Spoon chicken salad into pita pocket.

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