Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, olive oil and vinegar chicken salad pitas. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Olive oil and vinegar chicken salad pitas is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Olive oil and vinegar chicken salad pitas is something that I’ve loved my whole life.

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To get started with this recipe, we must prepare a few ingredients. You can cook olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you cook 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. Make ready 1 Roma Tomato
4. Get 1/2 English Cucumber
5. Get 1 Avocado
6. Make ready 1/4 Jalapeño Pepper
7. Prepare 1 Dill Pickle
8. Make ready Baby Spinach
9. Get 1 Whole Wheat Pita Pocket
10. Prepare 1/2 Lime
11. Prepare pinch Dried Basil
12. Prepare pinch Sea Salt
13. Make ready pinch Coarse Black Pepper
14. Take 1 tsp Balsamic Vinegar
15. Take olive oil, extra virgin

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. Here is how you achieve that. 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. Mix chicken, pineapple, sour cream, and yogurt.

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

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. Mix chicken, pineapple, sour cream, and yogurt. Walnut or hazelnut oil - Nut oils are expensive, but I keep them in my. Olive oil and vinegar chicken salad pitas. Hello everybody, hope you are having an amazing day today.

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