pita salad with cucumber, fennel & chicken


  • 2  (6-inch) pitas
  • 2  cups  thinly sliced fennel bulb
  • 1  cup  shredded skinless, boneless rotisserie chicken breast
  • 1/2  cup  chopped fresh flat-leaf parsley
  • 1/4  cup  vertically sliced red onion
  • 1/2  English cucumber, halved lengthwise and thinly sliced
  • 1/2  teaspoon  salt, divided
  • 1/4  teaspoon  black pepper, divided
  • 1/4  cup  fresh lemon juice
  • 1  tablespoon  white wine vinegar
  • 1/2  teaspoon  chopped fresh oregano
  • 3  tablespoons  extra-virgin olive oil

Preheat oven to 350°.  Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Makes 4 Servings (serving size: 1 1/2 cups).

Nutrition Per Serving: 257 Calories, 16 g Protein, 3 g Fiber

Source: Cooking Light


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