1 tablespoon light cooking oil
1 boneless, skinless chicken breast
3 cups Romaine lettuce, shredded
1/2 medium size cucumber, peeled and sliced thin
1/4 bell pepper, sliced thin
1 green onion, sliced thin
1/4 cup Greek vinaigrette salad dressing
2 whole wheat pita pockets, cut in half
4 tablespoons feta cheese
In a small skillet, heat cooking oil over medium heat.
Pan grill chicken breast until done, about 4 to 5 minutes on each side. Season with salt and pepper. Remove chicken breast from heat to a cutting board.
Combine romaine, cucumber, bell pepper and green onion.
Toss Greek vinaigrette over vegetables.
Slice cooked chicken breast in thin slices.
Open pita pockets and stuff salad mixture inside each, topping with feta cheese and sliced chicken breast.
Prep Time: 20 minutes
Recipe and photograph courtesy of the Association of Dressings & Sauces.
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