Chicken Pita Salad

Chicken Pita Salad: Second Prize in the 2009 Country Woman Salad Contest
(the creator notes that other meats such as ground lamb also work well)

Ingredients

3 pita breads (6 in)
1/4 cup olive oil
1/4 cup balsamic vinegar
3 tbsp lemon juic
1 tbsp minced fresh oregano or 1 tsp dried oregano
2 garlic cloves, minced
2 tsp grated lemon peel
1 tsp sugar
1 tsp salt
1/4 tsp pepper
2 cups shredded cooked chicken
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
1 English cucumber, halved and sliced
1 pint cherry tomatoes, halves
1 small red onion, quartered and sliced
1/2 cup crumbled feta cheese

(3/4 cup has 141 cals, 6 g. fat, 1 g. sat. fat, 17 mg. cholesterol, 294 mg. sodium, 14 g. carbohydrate, 2 g. fiber, 8 g. protein. Diabetic exchanges: 1 starch, 1 lean meat, 1/2 fat)

Cut each pita bread into eight triangles. Split each in half. Place on a baking sheet and bake 350 degrees in oven 10-12min or until lightly toasted.
For the Dressing whisk the oil, vinegar, lemon juice, oregano, garlic, lemon peel, sugar, salt and pepper together in a small bowl.
Combine chicken, beans, cucumber, tomatoes and onion in a large bowl. Stir in the pita triangles and drizzle with dressing. Toss to coat. Cover and refrigerate 30 min. Sprinkle with cheese and serve. yields 16 servings.