Pita Pockets with Fresh Figs and Roasted Chicken

 

Pita Pockets with Fresh Figs and Roasted Chicken

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!

  • ¼ cup coarsely chopped walnuts
  • 1 cup shredded roasted chicken breast and thighs ((skin removed))
  • ¼ cup chopped onion
  • 1 teaspoon fresh oregano (or ¼ teaspoon dried oregano leaves)
  • ¾ teaspoon freshly ground black pepper, divided
  • 1 cup mixed baby greens
  • 1 cup sliced fresh figs
  • ½ 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
  1. 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.
  2. 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.
  3. Sprinkle with the remaining ⅛ teaspoon black pepper and toss to mix well.
  4. Divide the mixture into eight portions and spoon into the pita pockets. Serve.

—Recipe by California Figs, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

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