Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, olive oil and vinegar chicken salad pitas. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Olive oil and vinegar chicken salad pitas is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Olive oil and vinegar chicken salad pitas is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first 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 that.

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

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

You can use leftover chicken if you have it on hand. Or if you prefer to grill, sautee or roast your chicken, use whatever cooking method most suitable for you. 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.

Instructions 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. 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. Walnut or hazelnut oil - Nut oils are expensive, but I keep them in my.

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