Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, olive oil and vinegar chicken salad pitas. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
In a bowl, combine yogurt, garlic, lemon juice, mustard, salt and pepper and whisk until smooth. Olive oil and vinegar chicken salad pitas This is a simple and healthy meal. Have it at lunch or dinner.
Olive oil and vinegar chicken salad pitas is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Olive oil and vinegar chicken salad pitas is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular 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 can achieve it.
The ingredients needed to make Olive oil and vinegar chicken salad pitas:
- Prepare 2 Boneless and Skinless Chicken Breasts
- Take 1 Marinated Roasted Red Pepper
- Take 1 Roma Tomato
- Make ready 1/2 English Cucumber
- Make ready 1 Avocado
- Make ready 1/4 Jalapeño Pepper
- Take 1 Dill Pickle
- Get Baby Spinach
- Prepare 1 Whole Wheat Pita Pocket
- Make ready 1/2 Lime
- Prepare pinch Dried Basil
- Prepare pinch Sea Salt
- Prepare pinch Coarse Black Pepper
- Prepare 1 tsp Balsamic Vinegar
- Prepare olive oil, extra virgin
Plus, it is not a heavy mayonnaise-based chicken salad. Rather, it is a light salad that uses a vinaigrette as the base and a dollop of creme fraiche to add some creaminess. To make tzatziki sauce, stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Pour the dressing over the salad.
Instructions to make Olive oil and vinegar chicken salad pitas:
- Boil Chicken
- Chop up roasted red peppers and a tomato, mix together in a bowl. Add a pinch each of basil, salt and pepper. Mix together.
- 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.
- 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.
- Serve and enjoy
Break the crispy pitas into small pieces and add to the salad. I really like classic chicken salad. I like the creamy mayonnaise-based sauce, the crunch from the celery. But not everyone likes the classic recipe and many people don't want mayonnaise in their salad - not even avocado oil-based mayo. If you're one of them, or just feel like trying something new, this no-mayo chicken salad, made with olive oil, is perfect for you.
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