Pita Pesto Chicken Salad – A Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 360, total fat 22 g., saturated fat g., proteins 22 g., carbohydrates 19 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 20 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 halved and open whole grain pits flour
- 2 diced 0.5 cm. Purchased grilled chicken breasts
- 1/4 Art. mayonnaise
- 1 tsp lemon zest
- 8 cut into four parts cherry tomatoes
- 1 tbsp. arugula
- 1/2 tbsp. arugula pesto (see recipe below)
Arugula pesto sauce:
- 2 tbsp. arugula (tamp tightly)
- 1 garlic clove peeled and cut in half
- 1/2 tbsp. olive oil
- 1/2 tbsp. grated parmesan
- 1/2 tsp coarse salt
- 1/4 tsp ground black pepper
Recipes with similar ingredients: pita, chicken breasts, grilled chicken, parmesan cheese, garlic, mayonnaise, lemon zest, cherry tomatoes, arugula
Recipe preparation:
- Preheat the oven to 150 ° C. Put the halves of pit on baking sheet and bake for 5-7 minutes, until they warm up.
- In a large bowl, combine mayonnaise, lemon zest and pesto from arugula. Add the diced chicken and mix.
- Fill each half of the pita with chicken mixture. Lay on top cherry tomatoes, 1/4 tbsp. arugula leaves, and serve. Pesto from arugula: in a food processor, chop the arugula well (2 tbsp.) and garlic. Without turning off the appliance, gradually add olive oil and mix well. Transfer to a large bowl, add the parmesan, salt and ground pepper.
