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Source: California Fig Advisory Board

Pita Pockets with Fresh Figs and Roasted Chicken
Fresh California figs add a delicious twist to these roasted chicken pita pockets!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 3 minutes
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¼ cup coarsely chopped walnuts
1 cup shredded roasted chicken breast and thighs
¼ cup chopped onion
1 teaspoon fresh or ¼ teaspoon dried oregano leaves
¼ teaspoon black pepper
1 cup mixed baby greens
1 cup fresh California figs, sliced
½ cup crumbled feta cheese
2 tablespoons extra virgin olive oil
2 teaspoons white balsamic vinegar
1/8 teaspoon black pepper
4 white or whole wheat pita rounds, cut crosswise to form pockets




Heat a small skillet over medium-high heat. Add walnuts; cook 3 minutes or until lightly browned, stirring constantly. Set aside to cool. In large bowl, sprinkle shredded chicken and red onion with oregano and ¼ teaspoon black pepper. Add greens, figs, feta cheese and cooled walnuts; drizzle with oil and vinegar. Sprinkle with 1/8 teaspoon black pepper and toss to mix well. Divide mixture and spoon into pita pockets. Serve.

NUTRITION FACTS (per serving)

Calories 530 (38% from Fat); Total Fat 23g; Cholesterol 75mg; Sodium 610mg; Carbohydrate 54g; Dietary Fiber 8g; Protein 32g;
Daily Values

Vitamin A 32 Vitamin C 32 Calcium 32 Iron 32

Source: California Fig Advisory Board





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