Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, olive oil and vinegar chicken salad pitas. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Olive oil and vinegar chicken salad pitas is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Olive oil and vinegar chicken salad pitas is something which I’ve loved my entire life.
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. Walnut or hazelnut oil - Nut oils are expensive, but I keep them in my fridge and they last a very long time. Replacing just a portion of the oil in a salad It makes a wonderful creamy vinaigrette when blended with balsamic vinegar.
To begin with this recipe, we have to first prepare a few components. You can cook olive oil and vinegar chicken salad pitas using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Olive oil and vinegar chicken salad pitas:
- Take 2 Boneless and Skinless Chicken Breasts
- Get 1 Marinated Roasted Red Pepper
- Prepare 1 Roma Tomato
- Take 1/2 English Cucumber
- Get 1 Avocado
- Take 1/4 Jalapeño Pepper
- Take 1 Dill Pickle
- Prepare Baby Spinach
- Get 1 Whole Wheat Pita Pocket
- Make ready 1/2 Lime
- Make ready pinch Dried Basil
- Get pinch Sea Salt
- Prepare pinch Coarse Black Pepper
- Prepare 1 tsp Balsamic Vinegar
- Make ready olive oil, extra virgin
Gently toss warm chicken and pita chips into bowl with vegetables. Taste salad and season with more vinegar and/or salt, as needed. Make our chicken, avocado and tomato salad with plenty of crunchy veg. Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag.
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
Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot. Slowly drizzle in the olive oil while whisking. In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended.
So that’s going to wrap this up for this special food olive oil and vinegar chicken salad pitas recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
