SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mediterranean Chicken Pita Pockets

Makes: 4 servings
Start to Finish 15 mins
Mediterranean Chicken Pita Pockets
Ingredients
  • 1/4  cup  bottled reduced-fat balsamic vinaigrette salad dressing
  • 1  tablespoon  finely chopped shallot
  • 2  teaspoons  capers, drained
  • 2  teaspoons  snipped fresh thyme
  • 1  teaspoon  snipped fresh rosemary
  • 1/4  teaspoon  smoked paprika or paprika
  • 1  clove garlic, minced
  • 1  cup  baby salad greens
  • 1  cup  shredded cooked chicken
  • 1/4  cup  crumbled feta cheese
  • 2  whole grain pita bread rounds, halved crosswise
Directions

1. In a large bowl combine salad dressing, shallot, capers, thyme, rosemary, paprika, and garlic. Add salad greens, chicken, and feta cheese; toss together. Divide chicken mixture evenly among pita bread rounds.

From the Test KitchenMediterranean Chicken Pita Pockets with Fennel:
  • Prepare as above, except reduce salad greens to 1/2 cup. Add 1 small fennel bulb, trimmed and cut into thin wedges and 1 medium orange, peeled and sectioned, with the salad greens.
Nutrition Facts (Mediterranean Chicken Pita Pockets)
  • Servings Per Recipe 4,
  • cal. (kcal) 201,
  • Fat, total (g) 7,
  • chol. (mg) 38,
  • sat. fat (g) 2,
  • carb. (g) 20,
  • fiber (g) 3,
  • pro. (g) 16,
  • vit. A (IU) 437,
  • vit. C (mg) 2,
  • sodium (mg) 582,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Starch () 2,
  • Lean Meat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe