Chicken & Pita Salad Recipe
Pita bread makes for fantastic croutons in this simple yet tasty main-dish salad that features a homemade dressing. Taste of Home Test Kitchen
This recipe is:
Quick
4 Servings
Prep/Total Time: 30 min.
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.
Nutrition Facts: 1 serving equals 362 calories, 16 g fat (3 g saturated fat), 68 mg cholesterol, 737 mg sodium, 21 g carbohydrate, 4 g fiber, 33 g protein.
Chicken & Pita Salad published in Simple & Delicious March/April 2010, p11
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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