chicken pitas with sun-dried tomato vinaigrette

Ingredients:

  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons sun-dried tomato oil
  • 1 tablespoon chopped drained oil-packed sun-dried tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 4 cups shredded cooked chicken breast (about 3/4 pound)
  • 1 cup chopped tomato (about 1 medium)
  • 1/2 cup (2 ounces) grated Asiago cheese
  • 1/4 cup thinly sliced fresh basil
  • 6 (6-inch) pitas, cut in half
  • 3 cups mixed baby greens

In a large bowl, balsamic vinegar, sun dried tomato oil, sun dried tomatoes, pepper and garlic. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves. Makes 6 servings (serving size: 2 stuffed pita halves).

Nutrition Per Serving: 342 calories, 26 g protein 

Source: Cooking Light

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