Ingredients:
• 17.6 oz (500g) arugula salad (or spinach)
• 8.8 oz (250g) parmesan cheese
• 2 cloves of garlic
• 2 tbs olive oil
• 1 teaspoon grated lemon peel
• 1 chicken breast (roasted)
• 5.3 oz (150g) mayonnaise
• 2 pita breads cut in halves
• 1 tomato
• salt and pepper
Step 1:
Mix the arugula salad with the parmesan, the garlic, olive oil, salt an d pepper; add the lemon peel and put aside in the refrigerator.
Step 2:
Cut the roasted chicken into cubes and mix them with the mayonnaise.
Step 3:
If you like toast, you can bake the pita halves for 5 minutes at 150C (300F) degrees to make them crispy.
Step 4:
Mix the chicken with the salad mixture and fill each pita with the result. Decorate with tomato slices.
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