Chicken and Hummus Tacos with Greek Kale Salad

INGREDIENTS

4 Atoria's Family Bakery Whole Grain Pitas
1oz Sun-Dried Tomatoes
2 Boneless Skinless Chicken Breasts (about 5oz each)
3oz Shredded Kale
Mediterranean Vinaigrette (Extra Virgin Olive Oil, Red Wine Vinegar, Champagne Vinegar, Sun-Dried Tomatoes, Garlic, Dried Oregano, Dijon Mustard)
6 Tbsp Crumbled Feta
4oz Hummus

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to cool slightly. Cut the chicken crosswise into ¼-inch-thick slices.
In a large bowl, combine the kale with the Mediterranean vinaigrette, season with salt and pepper, and gently massage the leaves. Add the sun-dried tomatoes and feta, season to taste with salt and pepper, and toss to combine.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the Pitas, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.
Spoon the hummus evenly over the Pitas, leaving a ½-inch border around the edges. Top with the chicken and as much kale salad as you like. Fold up to form tacos.
Transfer the Pita tacos to individual plates and serve any remaining kale salad on the side.

Serving Size: 2 Servings, 760 calories per serving

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