Ingredients
3
tablespoons olive oil
2
tablespoons chopped fresh Italian (flat-leaf) parsley
4 1/2
teaspoons red wine vinegar
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4
teaspoon salt
4
cups torn romaine lettuce
1/2
cup pitted kalamata olives
1/2
cup thinly sliced red onion
3
medium tomatoes, cut into thin wedges
1
medium cucumber, peeled, seeded and chopped
1
package (6 oz) refrigerated grilled chicken breast strips
4
pita (pocket) breads (6 inch)
3/4
cup crumbled feta cheese (3 oz)
Preparation
In small bowl, beat all dressing ingredients with wire whisk.
In large bowl, toss lettuce, olives, onion, tomatoes, cucumber and chicken.
With cat-shaped cookie cutter, cut out cat shapes from pita breads. Pour dressing over salad; toss until well coated. Sprinkle with cheese. Serve with pita cats.
