Pita Sandwich With Chicken, Hearts Of Palm & Chimichurri Dressing
This refreshing and satisfying chicken and hearts of palm salad is tossed in a zesty parsley vinaigrette, offering a burst of flavor in every bite. Nestled in whole wheat pita pockets, this vibrant salad is perfect for a quick, satisfying meal that's easy to prepare and enjoy on the go.
— Constant Cookbook
Ingredients
- 1/4 cup chopped Italian parsley
- 1 tbsp plus 1 tsp red wine vinegar
- 1 clove garlic, minced
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red chile flakes
- 1 tbsp plus 1 tsp extra-virgin olive oil
- 1 cup roughly chopped English cucumber
- 1 cup halved and sliced hearts of palm
- 1 cup chopped, cooked chicken breast
- 2 whole wheat pitas, cut in half
Instructions
- The Dressing:
- In the bowl of a food processor or a blender, combine pulse parsley, red wine vinegar, garlic, salt, pepper and chile flakes. Pulse until combined, but not smooth.
- With the motor running, slowly pour in the olive oil.
- The Sandwich:
- In a medium bowl, stir together cucumber, hearts of palm and chicken.
- Gently stir in the dressing.
- Scoop the mixture into the four pita halves. Serve.
Yield
Makes 4 stuffed pita halves.
Nutrition
- Serving Size: 1 Stuffed Pita Half
- Calories: 226 kcal
- Carbohydrate Content: 32 g
- Protein Content: 13 g
- Fat Content: 5 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 24 mg
- Sodium Content: 624 mg
- Fiber Content: 3 g
- Sugar Content: 11 g
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