YIELD: 16 servings (1 cup each)
For the Citrus Dressing:
10 oz. Italian dressing
1½ Tbsp. lemon juice
1½ Tbsp. lime juice
For the salad:
4 boneless skinless chicken breast halves
4 tsp. Shawarma seasoning
4 whole wheat pita breads (6 inch)
10 oz. Romaine lettuce, shredded
2 cups red cherry tomatoes, halved
2 cups yellow cherry tomatoes
2 cups cucumber, chopped
1 cup red peppers, chopped
1 cup orange peppers, chopped
1 cup green onions, grilled, chopped
1. For the dressing: Whisk all dressing ingredients until well blended. Refrigerate until ready to use. Can be made up to 2 days before using.
2. For the salad: Coat chicken with Shawarma seasoning. Grill on medium-high heat 3 to 4 minutes on each side or until done (165°F). Coarsely chop chicken.
3. Brush pita breads with about 1 Tbsp. dressing. Grill on medium-high heat 45 seconds on each side or until crisp. Coarsely chop bread.
4. Combine chicken, chopped bread, remaining salad ingredients and remaining dressing just before serving.
Photo and recipe: kraftfoodservice.com