Shredded Chicken Pitas with Sun Dried Tomato Vinaigrette


2 tablespoons balsamic vinegar

1 1/2 tablespoons sun-dried tomato oil

1 tablespoon chopped drained oil-packed sun-dried tomatoes

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

4 cups shredded cooked chicken breast (2-3 chicken breasts)

1 cup chopped tomato (about 1 medium)

1/2 cup (2 ounces) grated Parmesan cheese

1/4 cup thinly sliced fresh basil (I left this out b/c I didn’t have any on hand)

6 (6-inch) pitas, cut in half

3 cups mixed baby greens

Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil.

Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.