How to Make Quick Olive oil and vinegar chicken salad pitas

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, olive oil and vinegar chicken salad pitas. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. If you can get your hands on Thai. 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 Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil, lemon juice, vinegar and oregano in large bowl, and toss to mix.

Olive oil and vinegar chicken salad pitas is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Olive oil and vinegar chicken salad pitas is something that I have loved my whole life.

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

The ingredients needed to make Olive oil and vinegar chicken salad pitas:

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

This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste Turned out very good! I substituted red wine vinegar and olive oil because that's what I had on Salt and Vinegar Chicken. this link is to an external site that may or may not meet accessibility guidelines. A blend of mashed chick peas and tahini, olive oil and spices, served as a cold dip with pita bread.

Steps 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

I substituted red wine vinegar and olive oil because that's what I had on Salt and Vinegar Chicken. this link is to an external site that may or may not meet accessibility guidelines. A blend of mashed chick peas and tahini, olive oil and spices, served as a cold dip with pita bread. A salad made from lettuce, tomatoes, cucumber, parsley, onion, bell peppers and toasted pita bread. Nestle pita triangles beside salad in container. Cover and refrigerate until ready to serve.

So that’s going to wrap it up with this exceptional food olive oil and vinegar chicken salad pitas recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!