Chopped Chicken Fattoush Salad

Yield:

16 servings, 1 cup each

Ingredients

Ingredients	Weights	Measures
Citrus Dressing
KRAFT Zesty Italian Dressing	10 fl oz 2-1/2 fl oz	1-1/3 cups 1/3 cup
lemon juice	- -	1-1/2 Tbsp. 1-1/4 tsp.
lime juice	- -	1-1/2 Tbsp. 1-1/4 tsp.
Chicken and Vegetable Salad
boneless skinless chicken breast halves	1 lb. 4 oz.	4 each 1 each
shawarma seasoning	- -	4 tsp. 1 tsp.
whole wheat pita breads (6 inch)	- -	4 each 1 each
romaine lettuce, shredded	10 oz. 2-1/2 oz.	1 qt. 1 cup
red cherry tomatoes, halved	9 oz. 2-1/4 oz.	2 cups 1/2 cup
yellow cherry tomatoes, halved	9 oz. 2-1/4 oz.	2 cups 1/2 cup
cucumbers, chopped	8 oz. 2 oz.	2 cups 1/2 cup
red peppers, chopped	4 oz. 1 oz.	1 cup 1/4 cup
orange peppers, chopped	4 oz. 1 oz.	1 cup 1/4 cup
green onions, grilled, chopped	2 oz. 1/2 oz.	1 cup 1/4 cup

Directions

CITRUS Dressing: Whisk ingredients until well blended. Refrigerate until ready to use.

CHICKEN and Vegetable Salad: Coat chicken with shawarma seasoning. Grill on medium-high heat 3 to 4 min. on each side or until done (165ºF). Coarsely chop chicken.

BRUSH pita breads with 1/4 cup of the Citrus Dressing (or with 1 Tbsp. of the dressing for trial recipe). Grill on medium-high heat 45 sec. on each side or until crisp. Coarsely chop bread.

COMBINE chicken, chopped bread, remaining Chicken and Vegetable Salad ingredients and remaining Citrus Dressing just before serving.