Pita with Chicken and Vegetable Salad
by Editorial Staff
The most convenient and acceptable sandwich in a pita stuffed with salad and meat. The best option for this appetizer is a vegetable and chicken salad.
Cook: 20 minutes
Servings: 4
Ingredients
- Whole wheat pita – 4 pcs.
- Chicken fillet – 250 g
- Lettuce leaves (torn) – 1 head of cabbage
- Fresh basil leaves (chopped) – 1/4 cup
- Parmesan (chopped on a grater) – 1/4 cup
- Cherry tomatoes (cut in half) – 1 cup
- Extra virgin olive oil – 3 tbsp
- Fresh lemon juice – 2 tablespoons l.
- Red wine vinegar – 1 tbsp
- Dijon mustard – 1 teaspoon
- Garlic (cut in half) – 1 pc.
- Vegetable oil for greasing the pan
- Salt to taste
- Ground black pepper – to taste
How to make pita with chicken and vegetables:
Directions
- Cut each pita in half. Heat the grill pan on the stove to a high temperature, lightly grease with vegetable oil. Sprinkle chicken fillet on all sides with 1/8 teaspoon of salt and pepper. Place the fillets in a preheated grill pan and cook the meat for about 6-10 minutes on both sides.
- Transfer the fillets to a cutting board and let cool. Meanwhile, in a large bowl, combine lemon juice, vinegar, mustard, 1/8 teaspoon salt, and an equal amount of pepper. While whisking, gradually add olive oil.
- Grate the pita on the inside with garlic and microwave for a few seconds.
- Cut the chicken fillet into about 2.5 cm pieces. Combine lettuce, basil, cheese, tomatoes, and chicken in a bowl with dressing. Fill the pita salad with this salad and serve the chicken and vegetable pita right away.
Enjoy your meal!
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