Chicken Ranch Pita #RSC Recipe

Name: Chicken Ranch Pita #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) bottle Hidden Valley Original Ranch Dressing; 2 boneless skinless chicken breast halves, cut into 16 strips or 14 ounces boneless skinless chicken breast halves; ½ teaspoon salt; ½ teaspoon black pepper; 2 cups broccoli florets, chopped into bite sized pieces; 2 cups cauliflower, chopped into bite sized pieces; 1 cup baby carrots, diced into bite sized pieces; ½ cup pitted black olives, diced; ½ cup shredded cheddar cheese; 1 cup Italian seasoned breadcrumbs; ½ cup parmesan cheese; 8 pita pockets; 1 cup canola oil

Servings: persons

1 (20 ounce) bottle Hidden Valley Original Ranch Dressing
2 boneless skinless chicken breast halves, cut into 16 strips or 14 ounces boneless skinless chicken breast halves
½ teaspoon salt
½ teaspoon black pepper
2 cups broccoli florets, chopped into bite sized pieces
2 cups cauliflower, chopped into bite sized pieces
1 cup baby carrots, diced into bite sized pieces
½ cup pitted black olives, diced
½ cup shredded cheddar cheese
1 cup Italian seasoned breadcrumbs
½ cup parmesan cheese
8 pita pockets
1 cup canola oil

1
Marinade chicken in 1/2 cup dressing.
2
Mix well ensuring all pieces are coated.
3
Salt & pepper to taste.
4
Combine broccoli, cauliflower, carrots, black olives and cheddar cheese with remainder of dressing.
5
Stir well to incorporate.
6
Heat 1/2 cup of oil in large non-stick skillet on medium.
7
While oil heats, combine breadcrumbs with Parmesan cheese.
8
Dredge chicken in breadcrumb mixture.
9
Working in two batches, cook chicken on first side 1 to 2 minutes or until golden brown.
10
Flip and cook second side for 1 to 2 minutes or until golden brown.
11
Remove chicken to paper towel to soak up excess oil.
12
Drain oil and wipe pan clean of any burnt breading.
13
Heat remaining 1/2 cup oil in same skillet on medium heat.
14
Repeat cooking steps.
15
Remove chicken to paper towel to soak up excess oil.
16
Sprinkle a little water over each pita.
17
Wrap in paper towel and microwave 15 seconds.
18
Fill each pita with salad and chicken.
19
Serve.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (20 ounce) bottle Hidden Valley Original Ranch Dressing, 2 boneless skinless chicken breast halves, cut into 16 strips or 14 ounces boneless skinless chicken breast halves, ½ teaspoon salt, ½ teaspoon black pepper, and more.

Yes, Chicken Ranch Pita #RSC falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Ranch Pita #RSC

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