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Chicken & Pita Salad

 Chicken & Pita Salad
Pita bread makes for fantastic croutons in this simple yet tasty main-dish salad that features a homemade dressing. Taste of Home Test Kitchen
4 ServingsPrep/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 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 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,

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Chicken & Pita Salad (continued)

Directions (continued)

  • 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.
Nutritional 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.