Chicken and Pita Salad

Our clever take on Panzanella salad gets a bonus dose of protein from chickpeas.

Ingredients

• ¼ cup olive oil
• 2 Tbs. white wine vinegar
• 1 Tbs. Dijon mustard
• ¼ tsp. pepper
• ⅛ 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 ¼ cup crumbled feta
• 2 tbs. chopped fresh parsley

Instructions

1. In small jar with lid, combine olive oil, vinegar, mustard, pepper and salt; cover. Shake until well combined.
2. 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.