Pita Sandwich with Chicken, Hearts of Palm & Chimichurri Dressing
Cookin’ Canuck
Yield: Makes 4 stuffed pita halves.
The dressing:
1/4 cup chopped Italian parsley
1 tbsp plus 1 tsp red wine vinegar
1 clove garlic, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp red chile flakes
1 tbsp plus 1 tsp extra-virgin olive oil
The sandwich:
1 cup roughly chopped English cucumber
1 cup halved and sliced hearts of palm
1 cup chopped, cooked chicken breast
2 whole wheat pitas, cut in half
The dressing:
1. In the bowl of a food processor or a blender, combine pulse parsley, red wine vinegar, garlic, salt, pepper and chile flakes. Pulse until combined, but not smooth.
2.With the motor running, slowly pour in the olive oil.
The sandwich:
3. In a medium bowl, stir together cucumber, hearts of palm and chicken.
4. Gently stir in the dressing.
Scoop the mixture into the four pita halves. Serve.