Olive oil and vinegar chicken salad pitas. Salad Olive Oil Recipes on Yummly Chicken Salad With Olive Oil & Herbs, Keto Chicken Salad With Avocado And Bacon, Southwestern Chopped Chicken Salad. 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.

In a bowl, combine the chicken, carrot, cucumber, radishes, olives and cheese. Add dressing and toss to coat. Gently toss warm chicken and pita chips into bowl with vegetables. You can have Olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Olive oil and vinegar chicken salad pitas

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

Taste salad and season with more vinegar and/or salt, as needed. Make our chicken, avocado and tomato salad with plenty of crunchy veg. Chicken salad on whole-wheat bread with lettuce and tomato was a constant staple in my lunchtime routine. Rub some olive oil over the chicken and season all over with salt and pepper.

Olive oil and vinegar chicken salad pitas step by step

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.

Make the vinaigrette: Place the vinegar, sugar, mustard, salt, and pepper in a small bowl and whisk to combine. Make chicken salad Mediterranean wtih the addition of Greek yogurt, green olives, and chickpeas, and serve in pita bread halves. Photo: Randy Mayor; Styling: Cindy Barr. Prepare the chicken: Combine all ingredients in a large freezer bag. Rub all around, coating chicken as evenly as possible.