Chicken Pita Salad Recipe

Chicken & Pita Salad Recipe

Ingredients


1 pita bread (6 inches), chopped

1 cup frozen shelled edamame, thawed

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

2 teaspoons Crisco� Extra Virgin Olive Oil

1 package (6 ounces) fresh baby spinach

1 cup shredded carrots

2 medium tomatoes, chopped

1/4 cup crumbled garlic and herb feta cheese

DRESSING:

2 tablespoons cider vinegar

2 tablespoons Crisco� Extra Virgin Olive Oil

2 tablespoons soy sauce

2 teaspoons sesame seeds

1 garlic clove, minced

1 teaspoon honey

1/4 teaspoon ground ginger

Dash pepper



Directions

Place pita bread on a baking sheet. Bake at 350� for 8-10 minutes or until

lightly toasted.

Meanwhile, cook edamame according to package directions. In a large skillet over

medium heat, cook chicken in oil until chicken juices run clear.

In a large bowl, combine the spinach, carrots, tomatoes, cheese, edamame and

pita bread. In a small bowl, whisk the dressing ingredients; drizzle over salad

and toss to coat. Divide among four serving plates; top with chicken. Serve

immediately. Yield: 4 servings.