Chicken Marinara Pita Pizzas
PREP TIME: 0min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 31g||48%|
|Saturated Fat 7g||35%|
|Total Carbs 14g||5%|
|Dietary Fiber 3g||12%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
Find Your Store
1 pkg.PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
6 cupstorn romaine lettuce leaves
1/2 cucumber, halved lengthwise and cut into 1/4-inch slices
1 cupgrape tomatoes
1/2 cupcoarsely chopped red onion
1/2 cupcoarsely chopped fresh basil leaves
1 (4 oz.)package coarsely crumbled feta cheese, divided
1/2 cuphalved pitted kalamata olives, divided
freshly ground pepper to taste
For the Vinaigrette
1/3 cupextra-virgin olive oil
1/4 cupfresh lemon juice
1 tbsp.finely chopped fresh oregano or 1/2 teaspoon dried oregano
1 tsp.finely chopped garlic
1/8 tsp.salt, or to taste
To make the vinaigrette, whisk together the olive oil and lemon juice in a small bowl. Add the remaining ingredients and whisk again. Set aside.
TIP: Recipe by Paulette Mitchell.
Put the lettuce in a large bowl. Add the chicken, cucumber, tomatoes, onion, basil, 1/2 cup of the feta cheese, and 1/4 cup of the olives. Just before serving, add the vinaigrette and toss. Taste and adjust the seasoning.
Divide the salad between four salad bowls. Top the servings with the remaining feta cheese and olives, and sprinkle with freshly ground pepper.
Greek Tomato and Feta Salad with Chicken and Lemon-Oregano VinaigretteAdd Your Comment