No-Cook Easy Chicken and Pita Salad Recipe Is Only $2.64 a Serving + Full of Flavor
This flavor-packed meal speeds to the table in just 20 minutes
Bread salads are one of my favorite summertime sides. They’re a great way to use up day-old bread – the cubes are perfect for soaking up a zingy vinaigrette. Plus, you can customize them with anything you like. We put a spin on the basic idea and came up with this Chicken and Pita Salad recipe. And for just $2.64 a serving we’ve turned it into a complete meal.
No one wants to heat up the kitchen during summer to roast a chicken. And these days, most grocery stores do the work for you. Rotisserie chicken to the rescue! But any extra cooked meat you have on hand would also be delicious here. For a bonus dose of protein, we stir in chickpeas. A quick mustard vinaigrette adds a bright tangy pop. Simply serve it over pita and crumble tangy feta on top. Toss this dish together and enjoy, then let us know what you think.
Yields
Total Time
Prep Time
Ingredients
- ¼ cup olive oil
- 2 Tbs. white wine vinegar
- 1 Tbs. Dijon mustard
- 1/4 tsp. pepper
- 1/8 tsp. salt
- 2 cups sliced rotisserie chicken breast
- 6 red, yellow and/or orange mini peppers, cut into strips
- 1 (15 oz.) can chickpeas, rinsed, drained
- 2 pita breads, torn into pieces
- 3 scallions, sliced
- 1/4 cup cumbled feta
- 2 Tbs. chopped fresh parsley
Instructions
• In small jar with lid, combine olive oil, vinegar, mustard, pepper and salt; cover. Shake until well combined.
• In large bowl, combine chicken, peppers, chickpeas, pita bread, and scallions; pour dressing over. Toss until evenly coated and combined. Sprinkle with crumbled feta and parsley.
Nutrition
- Calories: 428
- Fat: 7 gram
- Saturated Fat: 6 gram
- Protein: 29 gram
- Carbohydrate: 36 gram
- Fiber: 6 gram
- Cholesterol: 69 mg
- Sugar: 6 gram
- Sodium: 792 mg
