Ingredients
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21⁄2 cups shredded skinless, boneless rotisserie Chicken
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1 (15.5-ounce) can Cannellini Beans
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1 cup chopped Red Onion
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2 (7-inch) whole wheat Pita
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Greek Dressing
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1½ tablespoons Red Wine Vinegar
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1½ tablespoons Olive Oil
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1⁄2 teaspoon dry Mustard
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2 tablespoons minced fresh Rosemary
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3⁄4 cup (3 ounces) crumbled Feta Cheese
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1⁄2 teaspoon freshly ground Black Pepper
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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
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1
Done
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Combine first 3 ingredients in a large bowl. Drizzle Greek Dressing over chicken mixture, and toss well. Serve with pita wedges. |
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2
Done
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Greek DressingCombine all ingredients in a small bowl. |
