Monday, October 17, 2011
|Photo courtesy of Rachael Ray Magazine|
I typically am not a chicken salad kind of gal. Nothing against them, but my family just doesn't beg for them, so they never come onto the menu. After making this one, I definitely can see adding chicken salad sandwiches to my attempt to switch up the same-old , same-old lunch.
Abe really enjoyed this, while Jimi was so-so on it. It had the dreaded roasted pepper in it, so I'm surprised he even tried it (he did pick out every single pepper, just to let you know).
Pocketless pitas are different than pita bread, which is thinner and has a pocket (I know, I know, I'm such a smarty one, aren't I). It's similar to a flat bread... thicker and fluffy. Yumminess. I find mine in the baking section of the grocery store.
Mediterranean Chicken Salad Pitas
4 pocketless pitas
3 cups Pulled Chicken
1 cup chopped Roasted Peppers, chopped
1 large tomato, seeded and diced
1 cucumber—peeled, seeded and diced
1/4 cup minced red onion
2 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
Salt and pepper
4 romaine lettuce leaves
Place pitas in stack in 350° oven to warm. In large bowl, combine chicken, peppers, tomato, cucumber, onion, olive oil, vinegar and 1/2 tsp. each salt and pepper. Toss well. Top each pita with a lettuce leaf, fill with chicken salad and fold to enclose.