The Kitchen (The home of Delicious Arabic Food) invites you to try Pita Salad with Cucumber, Fennel, and Chicken recipe. Enjoy the Arabic cuisine and learn how to make Pita Salad with Cucumber, Fennel, and Chicken.
Yield: 4 servings (serving size: 1 1/2 cups)
2 (6-inch) pitas
2 cups thinly sliced fennel bulb
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped fresh flat-leaf parsley
1/4 cup vertically sliced red onion
1/2 English cucumber, halved lengthwise and thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon chopped fresh oregano
3 tablespoons extra-virgin olive oil
1. Preheat panggangan to 350°.
2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Serve immediately.
Lia Huber, Cooking Light