We love a good salad. After all, it’s a delicious way to add a bunch of veggies to your daily diet. However, even us First for Women test kitchen pros can get into a bit of rut. But instead of turning time-intensive dressings and exotic ingredients to freshen up our salad game, we pull out our Chicken and Pita Salad recipe. It’s fast, easy and packs a lot of flavor for a low price tag — just $1.84 a serving!
The simple secret that gives this dish a tasty edge? We grill pita bread until nice and toasty, then break it into pieces for a bit of crunch. Chicken and chickpeas mean this salad is packed with plenty of protein to keep you satisfied. And while we like to toss into sliced bell peppers, you can customize with whatever ingredients you happen to have on hand. Let us know what you come up with in the comments below!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 (8 oz.) boneless, skinless chicken breast halves
- 2 pita breads
- 1 (15 oz.) can chickpeas
- 2 red and/or yellow peppers, cut into strips
- 3 scallions, sliced
- ½ cup bottled vinaigrette dressing
Instructions
PrintPlace chicken in pot; add enough water to cover by 1". Bring to a boil; reduce heat to medium-low. Cover; cook until no longer pink in thickest part, 5 min. Drain.
Meanwhile, coat grill pan with cooking spray; heat over medium heat. Add pita bread; cook, flipping once, until toasted, 2 min. per side. Break into pieces. Rinse and drain chickpeas. Slice chicken. In large bowl combine chicken, pita bread, chickpeas, peppers, scallions and dressing; toss until combined. If desired, sprinkle with parsley.
Nutrition
- Calories: 384
- Fat: 10 gram
- Saturated Fat: 2 gram
- Protein: 34 gram
- Carbohydrate: 39 gram
- Fiber: 7 gram
- Cholesterol: 67 mg
- Sugar: 6 gram
- Sodium: 659 mg
Conversation
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