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Chicken and Pita Salad

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

Serving Size:


Active Time:

15 min.

Total Time:

15 min.


  • 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


  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.

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