Ingredients
4 c chopped cooked chicken (cans)
1 c sliced roasted red peppers
1/2 minced celery
1/2 c toasted pine nuts
2 tbsp sliced fresh basil
Balsamic Vinaigrette (recipe follows)
pita pockets, optional, with lettuce
In a medium bowl, combine chicken, bell peppers, celery, pine nuts and basil. Add balsamic vinaigrette, tossing gently to coat. Cover and refrigerate for up to 3 days. Serve in pita pockets or with crackers.
Balsamic Vinaigrette
Ingredients
1/2 c EVOO
1/4 c white balsamic vinegar
1 tbsp dijon mustard
1 tsp salt
1/2 tsp pepper
In a small bowl, whisk together EVOO, vinegar, mustard, salt and pepper. Cover and refrigerate until ready to use.
