Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

Ingredients

• 2 ounces asiago cheese grated
• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.8 pound chicken breast shredded cooked
• 0.3 cup basil fresh thinly sliced
• 1  garlic clove minced
• 3 cups baby greens mixed
• 1 tablespoon oil-packed sun-dried tomatoes drained chopped
• 6 6-inch pitas cut in half
• 1.5 tablespoons sun-dried tomato oil 
• 1 cup tomatoes chopped 1 medium

Equipment

• bowl

Directions

1. Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.