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Chicken Pita Salad Recipe

  • 30minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 pita breads (6 inches)

  2. 1/4 cup olive oil

  3. 1/4 cup balsamic vinegar

  4. 3 tablespoons lemon juice

  5. 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

  6. 2 garlic cloves, minced

  7. 2 teaspoons grated lemon peel

  8. 1 teaspoon sugar

  9. 1 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 2 cups shredded cooked chicken

  12. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  13. 1 English cucumber, halved and sliced

  14. 1 pint cherry tomatoes, halved

  15. 1 small red onion, quartered and sliced

  16. 1/2 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Cut each pita bread into eight triangles; split in half. Place on a baking sheet. Bake at 350° for 10-12 minutes or until lightly toasted. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, oregano, garlic, lemon peel, sugar, salt and pepper. In a large bowl, combine the chicken, garbanzo beans, cucumber, tomatoes and onion. Stir in pita triangles. Drizzle with dressing and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with cheese. Yield: 16 servings.

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