Thursday, October 25, 2012

Chicken and Arugula Pita Pockets

Ya know, I love Panera Bread.  Probably because I love the soup-salad-sandwich combo.  It's just a classic.  It's great for lunch, easy for dinner, and typically on the lighter side.  So I always get excited when I come across recipes with great soup and sammie dishes that pair so well together.  This particular sandwich is just so different that I can't help but share it with y'all!  And it goes great with the sweet potato soup I posted last week!  Enjoy!

2 whole wheat pitas, halved
1/4 cup mayonnaise
1 teaspoon lemon zest
1/2 cup arugula pesto (recipes follows)
2 cups rotisserie chicken, diced
8 cherry tomatoes, halved
1 cup arugula

Arugula Pesto:
2 packed cups arugula
1 clove garlic
1/2 cup olive oil
1/2 cup Parmesan, shredded
1/2 teaspoon salt
1/4 teaspoon pepper

For the pesto, combine all ingredients in a food processor and process until smooth.  Adjust ingredients to taste.

For the sandwiches, arrange the pita halves on a baking sheet and back at 300 for 5-7 minutes, until warmed through.

In a large bowl, combine mayonnaise, lemon zest, and 1/2 cup pesto.  Stir in the diced chicken.

Fill each pita half with the chicken salad.  Top with tomatoes and arugula.

Serves 2-4.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.

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