Ingredients

Adjust Servings:

	21⁄2 cups shredded skinless, boneless rotisserie Chicken
	1 (15.5-ounce) can Cannellini Beans , rinsed and drained
	1 cup chopped Red Onion
	2 (7-inch) whole wheat Pita , each cut into 8 wedges
	Greek Dressing
	1½ tablespoons Red Wine Vinegar
	1½ tablespoons Olive Oil
	1⁄2 teaspoon dry Mustard
	2 tablespoons minced fresh Rosemary
	3⁄4 cup (3 ounces) crumbled Feta Cheese
	1⁄2 teaspoon freshly ground Black Pepper
	2 Garlic cloves, minced

Nutritional information

Serving Size

400 kcals

Calories

14 g

Fat

5 g

Saturated Fat

36.6 g

Protein

31.5 g

Carbohydrates

5.6 g

Fiber

93 mg

Cholesterol

550 mg

Sodium

Roasted chicken and white beans with greek dressing recipe

Serves 4
Medium

Ingredients

21⁄2 cups shredded skinless, boneless rotisserie Chicken
1 (15.5-ounce) can Cannellini Beans
1 cup chopped Red Onion
2 (7-inch) whole wheat Pita
Greek Dressing
1½ tablespoons Red Wine Vinegar
1½ tablespoons Olive Oil
1⁄2 teaspoon dry Mustard
2 tablespoons minced fresh Rosemary
3⁄4 cup (3 ounces) crumbled Feta Cheese
1⁄2 teaspoon freshly ground Black Pepper
2 Garlic

Directions

For variation and added crunch, toast the pita wedges while you’re preparing the chicken and bean mixture. For crispy wedges, split the pita rounds in half, coat the cut sides with butter-flavored cooking spray, and stack the split rounds. Cut the rounds into wedges, and place the wedges on a large baking sheet. Bake the pita wedges at 350° for 10 minutes or until golden and crisp.

Steps

1 Done	Combine first 3 ingredients in a large bowl. Drizzle Greek Dressing over chicken mixture, and toss well. Serve with pita wedges.
2 Done	Greek Dressing Combine all ingredients in a small bowl.