Garlic Scape Soup
This lovely, creamy, savory soup enhances the delicate garlic-asparagus flavor of the scapes. You may use the garlic scape flowers as well.
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Pita Pockets with Fresh Figs and Roasted Chicken
Savory roasted chicken pita pockets with fresh figs, feta, walnuts, and greens—sweet, tangy, and perfectly balanced for a quick, elegant meal.
Ingredients:
- ¼ cup coarsely chopped walnuts
- 1 cup shredded roasted chicken breast and thighs ((skin removed))
- 1/4 cup chopped onion
- 1 teaspoon fresh oregano (or ¼ teaspoon dried oregano leaves)
- 3/4 teaspoon freshly ground black pepper, divided
- 1 cup mixed baby greens
- 1 cup sliced fresh figs
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 2 teaspoons white balsamic vinegar
- 4 white or whole wheat pita rounds, cut crosswise to form pockets
Cuisine(s):
Course(s):
Crop(s):
Instructions:
- Heat a small skillet over medium-high heat. Add the walnuts; cook for 3 minutes or until they are lightly browned, stirring constantly. Set aside to cool.
- In a large bowl, sprinkle the shredded chicken and red onion with the oregano and ¼ teaspoon of the black pepper. Add the greens, figs, feta cheese, and toasted walnuts; drizzle with the oil and vinegar.
- Sprinkle with the remaining ⅛ teaspoon black pepper and toss to mix well.
- Divide the mixture into eight portions and spoon into the pita pockets. Serve.
More about Pita Pockets with Fresh Figs and Roasted Chicken
Fresh figs and feta cheese add a delicious, savory twist to these hearty roasted chicken pita pockets!
Posted:
September 22, 2020
Updated:
November 10, 2025
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