Salad Pita Pockets
A fresh crunchy salad served in a soft pita pocket.
Ingredients
- 1 boneless skinless chicken breast, chopped small
- a pinch of garlic powder, onion powder, salt and black pepper
- 1 tablespoon of extra virgin olive oil
- 1 small head of romaine lettuce, finely chopped
- 1/2 of a cucumber, diced
- 1 cup of cherry tomatoes, diced
- 1/2 of a sweet bell pepper, diced
- 1/2 cup of sharp cheddar, shredded
- 2 spring onions, chopped small
- 1/4 cup of your favorite salad dressing
- 4 pitas
Instructions
- Add 1 tablespoon of extra virgin olive oil into a medium skillet and place it over medium heat
- Season the chopped chicken breast with a pinch of garlic powder, onion powder, salt and black pepper and place it into the skillet
- Cook until browned and cooked through (with an internal temperature of 165 degrees)
- Transfer the cooked chicken into a large bowl
- Add all of the chopped vegetables and cheese in with the chicken and toss to combine
- Add 2 tablespoons of dressing (more if necessary) and mix until fully incorporated
- Cut the pitas in half and fill with salad
- Enjoy!