Mediterranean Chicken Sandwiches

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I copied this delightful recipe when I was in Italy visiting my Aunt Elsa.  The refreshing sandwich filling is nicely flavored with oregano and mint.  I like it tucked into chewy pita bread.  (This recipe is Diabetic Friendly!!)

          Marcia Fuller                                                             Sheridan, Montana

Mediterranean Chicken Sandwiches Recipe

Mediterranean Chicken Sandwiches

1 ¼ lb. boneless skinless chicken breast, cut into 1 inch strips

2 medium tomatoes, seeded and chopped

½ cup sliced quartered seeded cucumber

½ cup sliced sweet onion

2 Tbsp. cider vinegar

1 Tbsp. olive oil

1 Tbsp. minced fresh oregano or 1 tsp. dried oregano

1 to 2 tsp. minced fresh mint or ½ tsp. dried mint

¼ tsp. salt

6 whole wheat pita pocket halves, warmed

6 lettuce leaves

In a large nonstick coated with cooking spray, cook chicken for 5 minutes or until no longer pink.  Remove from the skillet; cool slightly.

In a large bowl, combine the chicken, tomatoes, cucumber and onion.  In a small bowl, whisk the vinegar, oil, oregano, mint and salt.  Pour over chicken mixture; toss gently.

Cover and refrigerate for at least 1 hour.  Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.         6 servings

 

(Recipe for Mediterranean Chicken Sandwiches was in tasteofhome.com)