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Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette By Becky Mercuri June 18, 2007

Ingredients

• 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 (about 3/4 pound)
• 1 cup chopped tomato (about 1 medium)
• 1/2 cup (2 ounces) grated Asiago cheese
• 1/4 cup thinly sliced fresh basil
• 6 (6-inch) pitas, cut in half
• 3 cups mixed baby greens

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