Little Italy Chicken Pitas With Sun-Dried Tomato Vinaigrette

Use oil from the sun-dried tomatoes to prepare the vinaigrette for this zesty sandwich. Chilled green grapes are a cool side. Calories 342 Caloriesfromfat 24 % Fat 9.1 g Satfat 2.8 g Monofat 4.2 g Polyfat 1.3 g Protein 26.4 g Carbohydrate 37.3 g Fiber 2.4 g Cholesterol 56 mg Iron 2.7 mg Sodium 397 mg Calcium 162 mg

• Ready In: 40 mins
• Serves: 6
• Yields: 2 Filled Pitas

Ingredients

• 2  tablespoons  balsamic vinegar
• 1 1⁄2 tablespoons  sun-dried tomato  oil
• 1  tablespoon  chopped drained sun-dried tomato packed in oil
• 1⁄4 teaspoon fresh ground black pepper
• 1  garlic clove, minced
• 4  cups  shredded  cooked chicken breasts or 3⁄4 lb  shredded  cooked chicken breast
• 1  cup chopped tomatoes or 1  medium tomatoes
• 1⁄2 cup  grated asiago cheese
• 1⁄4 cup  thinly sliced fresh basil
• 6 (6 inch)  pita bread, cut in half
• 3  cups  mixed baby greens

Directions

1. Combine first 5 ingredients in a large bowl.
2. Stir in chicken, tomato, cheese, and basil.
3. Line each pita half with 1/4 cup greens.
4. Divide chicken mixture evenly among pita halves.