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Supper Club: Pita Sandwich with Chicken, Hearts of Palm & Chimichurri Dressing

This month’s Supper Club theme was Picnic. I saw this post over on the Cookin’ Canuck site, and thought it looked perfect for our event. It was really light and refreshing, and didn’t have a heavy mayo base like a lot of chicken salad recipes. I liked it more than Dino did – I think it was too mild for him. The whole wheat pitas were a bit too soft and crumbly for us, so next time, I’d probably make it with a regular white one. Our event ended up being inside due to a big storm system, but it was a lot of fun nonetheless.

Pita Sandwich with Chicken, Hearts of Palm & Chimichurri Dressing
Cookin’ Canuck

Yield: Makes 4 stuffed pita halves.

The dressing:
1/4 cup chopped Italian parsley
1 tbsp plus 1 tsp red wine vinegar
1 clove garlic, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp red chile flakes
1 tbsp plus 1 tsp extra-virgin olive oil

The sandwich:
1 cup roughly chopped English cucumber
1 cup halved and sliced hearts of palm
1 cup chopped, cooked chicken breast
2 whole wheat pitas*, cut in half

The dressing:
1. In the bowl of a food processor or a blender, combine pulse parsley, red wine vinegar, garlic, salt, pepper and chile flakes. Pulse until combined, but not smooth.
2.With the motor running, slowly pour in the olive oil.

The sandwich:
3. In a medium bowl, stir together cucumber, hearts of palm and chicken.
4. Gently stir in the dressing.

Scoop the mixture into the four pita halves. Serve.

*Optional: use Gluten Free

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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